French onion soup is a delicious but time-consuming dish to prepare, but it is not a meal. This risotto dish is a meal and gives you all the slow-cooked delicious caramelization that you love from French onion soup. Let’s start cooking. Â
INGREDIENTS
2 tablespoons olive oil
1 package of ground turkey (optional; can also substitute ground Italian sausage, ground chicken or ground beef)
1 teaspoon Italian seasoning
1 teaspoon garlic powder or minced garlic
1 onion, finely chopped
1 cup Arborio rice
8 ounces mushrooms, washed and slicedÂ
½ cup dry white wine
1-2 tablespoons onion powder (depending on how much you love onion flavor)
4 cups beef broth
½ sup grated gruyere or parmesan cheese
INSTRUCTIONS
In a large stockpot or skillet, heat oil over medium-high heat.Â
Add ground turkey, Italian seasoning, onion powder, garlic powder, or minced garlic and onion; cook for 5 minutes, breaking the turkey apart.Â
Add mushrooms and continue cooking until ground turkey is fully cooked but has not browned.Â
Add rice and stir constantly to toast for about 1 minute.Â
Add wine and cook, stirring, until liquid is absorbed.Â
Reduce heat to medium, add 1 cup beef broth, and stir continuously until liquid is fully absorbed. Continue stirring and add ½ cup of beef broth at a time, waiting until it is fully absorbed before adding more, and continue to add until all 4 cups of beef broth are incorporated.Â
Remove from heat when the rice is fully cooked and the risotto is creamy.Â
Stir in gruyere or parmesan cheese.Â
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