Red Onion Risotto
A simple delicious, seasonal risotto
- 2 red onions (can use onions)
- 2 carrots
- 3 cloves garlic
- 200g risotto rice (arborio rice)
- 500-600ml vegetable stock
- 1 tablespoon fresh parsley, chopped
- 50g grated parmesan (optional)
# 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)
Tip: Use other seasonal vegetables, if you've got them in stock.
You could add shredded spinach leaves, kale or cavolo cabbage for the last few minutes of cooking.
Total time: 45 minutes