Categories: Pasta

Ingredients

• 1 1/2 cups uncooked arborio
• 1 cup button mushrooms, whole
• 1/4 cup butter
• 12 purple boiling onions, halved
• 1 medium Vidalia, cut into 8 wedges
• 2 garlic cloves, minced
• 14 oz can vegetable broth
• 3/4 cup shredded Romano

Directions

1. In a sauce pan, combine 3 cups water and 1/2 tsp salt. Bring to boiling. Remove from heat; stir in rice. Cover and let stand 30 minutes; drain. Rinse with cold water; drain again.

2. Meanwhile, in a large skillet, cook 1/3 of the mushrooms in hot butter over medium-high. Cook and stir 4-5 minutes or until tender. Remove mushrooms from skillet; set aside. Add the remaining mushrooms, boiling onions, sweet onions and garlic to hot skillet. Cook and stir until vegetables are tender. Reduce heat to medium and add cooked rice. Cook and stir for 4-5 minutes or until rice is golden. Carefully stir in vegetable stock. Bring to boiling. Transfer rice mixture to a 2-qt casserole dish.

3. Bake, uncovered, in a 325 oven for 25-30 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Stir in 2/3 cup of Romano cheese. Sprinkle with reserved cooked mushrooms and remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts and is lightly brown.

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