VegBox Recipes

Red Onion Risotto

You can use red onions in place of white onions in most recipes. But here's one that we've developed specially for in-season red onions. It's great with added spinach, black nero cabbage or even kale.


Serves 4

  • 2 red onions
  • 2 carrots
  • 3 cloves garlic
  • 200g risotto rice (arborio rice)
  • 500-600ml vegetable stock
  • 1 tablespoon fresh parsley, chopped
  • 50g grated parmesan (optional)
  • See variations for spinach, kale or cabbage suggestions.


  1. Peel the onions and chop finely. Peel the garlic and crush.

  2. Heat the oil in a large pan and saute the onions and garlic for 10 minutes, until softened.

  3. Wash the carrots and grate them. Add to the pan and stir well.

  4. Add the risotto rice and stir well. Cook for 5 minutes.

  5. Add 1/3 of the stock and stir. Cover and simmer until the water has almost evaporated.

  6. Add another 1/3 of the stock. Stir, cover and simmer until almost evaporated.
    Continue doing this until the rice is softened, but still has a slight bite.

  7. Add the parsley and parmesan (if using)


Time From Cupboard-To-Table

About 45 minutes

Notes & Variations on Red Onion Risotto

Use other seasonal vegetables, if you've got them in stock.

Chopped runner beans work well.

Or you could add shredded spinach leaves, kale or cavolo cabbage for the last few minutes of cooking.


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