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Risotto with onion roses
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 671
  • Fat about 36g
  • Carbohydrates about 66g
  • Protein about 18g
This is needed
This is needed for 4 people
  • 8 red onion
  • 3 tbsp olive oil
  • 6 sprigs thyme
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • 250 g risotto rice
  • 1 dl white wine
  • 20 g butter
  • 40 g grated Parmesan
  • 9 dl vegetable bouillon
  • salt and pepper to taste
Nut and salami topping
  • 1 pears
  • 40 g hazelnuts
  • 100 g salami
  • 4 sprigs thyme
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Make 4 crosswise incisions in the onions; do not cut all the way through.
Place the onions with the root facing downwards on a baking tray lined with baking paper, drizzle with oil, season with salt. Place the sprigs of thyme in the incisions.
To roast
Approx. 1 hr. in the centre of an oven preheated to 180°C.
Heat the oil in a pan. Add the rice and sauté until translucent, stirring continuously. Pour in the wine and reduce completely. Gradually add the hot stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cheese and butter into the risotto.
Nut and salami topping
Coarsely chop the nuts, dice the salami and pear. Remove the thyme leaves from the stalks.
Dry-roast the nuts in a non-stick frying pan for approx. 3 mins. Add the salami, pear and thyme, stir fry for approx. 7 mins., season. Plate up the risotto, arrange the onions on top, gently open up, sprinkle with the nut and salami topping.