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🍽️ Riso all'cipolla

404 kcal · 30 min · 4 porzioni

Ingredienti

• 4 cipolle da verdure
• 40 g burro
• 150 g riso per risotto
• 250 g funghi champignon (funghi di maggio, funghi di legno)
• 0.125 l vino bianco
• 0.5 l brodo vegetale (dal barattolo)
• 2 pomodori
• 1 rametto rosmarino
• 50 g olive nere denocciolate
• 80 g parmigiano grattugiato
• sale
• pepe

Preparazione

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.

Valori per porzione

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