Risotto with onion roses

Total time: 1hr 45m
Preparation Time: 45m

For 4 people


Katja (FOOBY Team)

Nutritional Information

Contains 671 Kcal, 18g Protein, 66g Carbohydrates, 36g Fat


  • Onions
  • 8 red onions
  • 3 tbsp olive oil
  • 6 sprigs thyme
  • 0.25 tsp salt
  • Risotto
  • 1 tbsp olive oil
  • 250 g risotto rice
  • 9 dl vegetable bouillon
  • 1 dl white wine
  • 20 g butter
  • 40 g grated Parmesan
  • salt and pepper to taste
  • Nut and salami topping
  • 40 g hazelnuts
  • 100 g salami
  • 4 sprigs thyme
  • 1 pears
  • salt and pepper to taste

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  • Onions

    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.
  • Risotto

    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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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