Risotto Recipe #2
Red Onion Risotto |
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Lots of people have told us they've had red onions in their veg boxes lately and they'd like some recipe ideas.
Obviously, 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.
See variations for spinach, kale or cabbage suggestions. |
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Ingredients
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. |
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Method |
- Peel the onions and chop finely. Peel the garlic and crush.
- Heat the oil in a large pan and saute the onions and garlic for 10 minutes, until softened.
- Wash the carrots and grate them. Add to the pan and stir well.
- Add the risotto rice and stir well. Cook for 5 minutes.
- Add 1/3 of the stock and stir. Cover and simmer until the water has almost evaporated.
- 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.
- Add the parsley and parmesan (if using)
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Time From Cupboard-To-Table |
About 45 minutes
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Notes & Variations For 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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