Risotto with Onions

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert


risotto with onions recipe

Risotto with Onions

5 from 1 vote
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Servings: 4


  • 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


  • 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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One Response to “Risotto with Onions”

  1. Imee says:

    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.

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