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Risotto with Onions
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Ingredients
- 350 g arborio rice
- 2 white onions
- 1 red onion
- 1 liter of vegetable broth
- 50 g grated Parmesan cheese
- 40 g butter
- White wine to taste
- Salt to taste
Instructions
- Peel the onions and chop finely, then pour into a pan to fry with 20 g of butter.
- When the onions are golden, add the rice and let it roast for 4 minutes under low heat.
- Pour the white wine and let the alcohol vapor evaporate.
- Add a ladle of broth a little at a time until the rice is perfectly cooked.
- Remove from heat. Stir in butter and grated Parmesan cheese, and let it rest for a few minutes.
- Garnish with a few slices of red onion and serve hot.
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I love onions because of its antioxidant properties that’s why I always make onion rings at home as a snack. So now that I’ve discovered this one is good with risotto and the family loves it, well… I will definitely add to my menu.