Recipe For Cooking Caramelized Onion Risotto Pie

Toaster Oven Pot Pies :: Vegetable Pies

Caramelized Onion Risotto Pie

Posted by Diana Neal at recipegoldmine.com April 26, 2001

2 Vidalia or Walla Walla onions
2 Tbsp. butter
2 cloves garlic, minced
1/4 tea. each salt and white pepper
2 Tbsp. sugar
1/4 C. sherry
1 tea. Worcestershire sauce
1/2 lb. asparagus cut into 1-in. pieces or
    1 1/2 C. frozen peas, thawed
1 C. arborio rice
1/2 C. white wine
2 1/2 C. warm chicken or vegetable broth
1 C. freshly grated Parmesan cheese
2 Tbsp. chopped fresh thyme or 2 tea. dried
1/2 tea. each salt and white pepper
2 beaten eggs
1 Tbsp. parsley

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

Cook asparagus for 3 min.-just to bright green. Drain and plunge into ice water, drain and pat dry. Add to onions in skillet and cook over med. heat. Stir in rice, cook, and stir constantly for 2 min. Add wine and cook, stirring constantly until wine is absorbed. Now start to add stock-1 C. at a time making sure each time it is absorbed completely. When stock is absorbed and rice is tender firm stir in cheese, thyme salt and pepper. Stir in eggs and spoon into a buttered 9-in. pie plate. Bake at 350 degrees F for 30 min. and top is golden brown.

Makes approximately 8 servings.