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🍽️ Risotto Onions

404 kcal · 30 min · 4 servings

Ingredients

• 4 vegetable onions
• 40 g butter
• 150 g risotto rice
• 250 g mushrooms (oyster mushrooms, honey fungus)
• 0.125 l white wine
• 0.5 l vegetable broth (from the jar)
• 2 tomatoes
• 1 sprig rosemary
• 50 g pitted black olives
• 80 g grated parmesan
• salt
• pepper

Instructions

1. 1. Cut off the top lid of the onions.
2. 2. Carefully hollow out the onions.
3. 3. Leave a thick rim in place.
4. 4. Place the hollowed onions in a greased baking dish.
5. 5. Preheat the oven to 180 degrees Celsius.
6. 6. Bake the onions for 20 minutes.
7. 7. Finely chop the hollowed-out onion flesh.
8. 8. Sauté the onion flesh in butter.
9. 9. Add the rice.
10. 10. Fry the rice until translucent all around.
11. 11. Deglaze the mixture with white wine.
12. 12. Gradually pour in the broth while stirring.
13. 13. Clean the mushrooms.
14. 14. Chop the mushrooms finely.
15. 15. Stir the mushrooms into the rice.
16. 16. Wash the tomatoes.
17. 17. Quarter the tomatoes.
18. 18. Remove the seeds from the tomatoes.
19. 19. Finely chop the tomatoes with olives.
20. 20. Mix everything with Parmesan, salt, and pepper.
21. 21. Fill the risotto mixture into the onions.
22. 22. Bake the filled onions for another 10 minutes in the oven.
23. 23. Garnish the onions with rosemary.

Nutrition per serving

• kcal: 404
• Protein: 15 g · Fett/Fat: 17 g · Carbs: 41 g