We’re lucky that Greta has been enjoying almost everything that we’ve given her to eat, although I know this may change as she gets older. If her palate does become hard to please, it’s good to know that the Campbell Soup Company, which has been making meals fun and delicious for 144 years, has two recipe destinations which are packed with fun and quick meal ideas for picky eaters. The meals on Campbellskitchen.com and WisestKid.com look simple and delicious, and are designed to make meal time easier for busy parents. Many of the recipes feature a fresh twist on classic dishes, which always inspire me in the kitchen. I recently had the opportunity to create a recipe with a Campbell’s product and decided to put a little spin on a traditional favorite, French Onion soup, and turn it into this French Onion Risotto!
I tried to incorporate all the layers of flavor in French Onion soup into my risotto. I started with shallots and garlic, and then I used Campbell’s beef broth to plump up the rice since beef broth is the base of French Onion soup. Then I stirred in just the right amount of a creamy fontina and lovely gruyere. The gruyere was quite addictive, and I may or may not have kept shredding off more of the block for many taste tests! Finally, I added a hefty amount of caramelized onions to finish the dish, which turned out just how I hoped it would – soo good! I think serving it in French Onion soup bowls with some croutons and melted cheese on top would make it perfect for a dinner party, too.
Oh, and caramelizing onions does take a bit of time, but it’s mostly hands off since all you have to do is give them a quick stir every 10 minutes. I made them the night before dinner in this case to save even more time. Check out my YouTube video with step-by-step instructions on the easy way to caramelize onions!
French Onion Risotto
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
3 large yellow onions, sliced (9 cups)
1/2 cup chopped shallots
2 cloves garlic, minced
2/3 cup Arborio rice
2 10.5-ounce cans Campbell’s Beef Broth
1/2 cup shredded gruyere cheese
1/2 cup shredded fontina cheese
1 tablespoon red wine vinegar
Heat 2 tablespoons olive oil and butter over medium low heat in a large nonstick skillet. Add onions, cover, and cook 50 minutes, stirring every 10 minutes. Remove lid and cook an additional 10 minutes, or until caramelized.
Meanwhile, heat 1 remaining tablespoon olive oil over medium heat in a medium stockpot. Sauté the shallots for 5 to 7 minutes or until tender; add garlic and sauté for an additional minute. Add the rice and stir until well-coated and translucent, about 2 to 3 minutes. Reduce heat to medium low and stir in 1/2 of the first can of beef broth. Simmer, stirring occasionally, until the stock has been absorbed; add more broth and continue in this way until all the stock has been absorbed, for about 30 minutes. Stir in the gruyere and fontina cheese and simmer an additional 3 to 5 minutes or until desired consistency is reached. Stir in red wine vinegar and caramelized onions. Makes 4 servings.
Nutrition: 449 calories, 27.6g fat, 2.0g fiber, 20.4g protein per serving
Cost: $2.50 per serving