Caramelized Onion Risotto Pie

Name: Caramelized Onion Risotto Pie
Yield: 8 servings
Ingredients: 2 Vidalia or 1 Spanish onion; 2 tbsp (30 mL) butter; 1 clove garlic finely chopped; Salt and pepper to taste; 2 tbsp (30 mL) sugar; 1/4 cup (60 mL) sherry; 1 tsp (5 mL) Worcestershire sauce; 4 oz (125 g) asparagus cut into 1-inch (2.5 cm) pieces or 1 cup (250 mL) frozen peas thawed; 1 cup (250 mL) arborio rice; 1/2 cup (125 mL) white wine; 2 1/2 cups (625 mL) warm chicken broth or vegetable broth; 1 cup (250 mL) freshly grated Canadian Parmesan cheese; 2 tbsp (30 mL) chopped fresh thyme or 2 tsp (10 mL) dried thyme; Salt and pepper to taste; 1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs beaten; 1 tbsp (15 mL) chopped fresh parsley

This is the Caramelized Onion Risotto Pie recipe.

Prep: 30 min - 35 min
Cooking: 1 h - 1 h 5

Yields 8 servings

Ingredients

2 Vidalia or 1 Spanish onion
2 tbsp (30 mL) butter
1 clove garlic finely chopped
Salt and pepper to taste
2 tbsp (30 mL) sugar
1/4 cup (60 mL) sherry
1 tsp (5 mL) Worcestershire sauce
4 oz (125 g) asparagus cut into 1-inch (2.5 cm) pieces or 1 cup (250 mL) frozen peas thawed
1 cup (250 mL) arborio rice
1/2 cup (125 mL) white wine
2 1/2 cups (625 mL) warm chicken broth or vegetable broth
1 cup (250 mL) freshly grated Canadian Parmesan cheese
2 tbsp (30 mL) chopped fresh thyme or 2 tsp (10 mL) dried thyme
Salt and pepper to taste
1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs beaten
1 tbsp (15 mL) chopped fresh parsley

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Preparation

Peel onions, cut into quarters and slice thinly. In large heavy skillet over medium-low heat, melt butter. Add onions, garlic, salt and pepper; cook, stirring often, for 10 minutes or until translucent. Increase heat to medium-high and cook, stirring often, for 4 minutes or until onions are browned. Sprinkle with sugar; cook, stirring often, for 6 to 8 minutes or until caramelized. Stir in sherry and Worcestershire sauce. Set aside.

Cook asparagus in salted boiling water for about 3 minutes or until bright green. Drain and rinse under cold running water; drain well. Add to onions in skillet; place over medium heat. Stir in rice; cook, stirring constantly, for 2 minutes. Add wine and cook, stirring constantly, until wine is absorbed. Add about a cup of the stock and cook, stirring often, until stock is almost completely absorbed. Add remaining stock and continue stirring. When stock is absorbed and rice is tender but still firm, stir in Canadian Parmesan cheese, thyme, salt and pepper. Taste and adjust seasoning.

Stir in eggs. Spoon into lightly buttered 9-inch (23 cm) pie plate. (Can be prepared to this point, covered and refrigerated for up to 2 days.) Bake in 350 ºF (180 ºC) oven for 30 to 35 minutes or until golden. Sprinkle with parsley.