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

Website by Joe Short