Risotto with onion roses

Risotto with onion roses

Total: 1 hr 45 Min. | Active: 45 Min.
Nutritional value / person: 671 kcal
, Fat: 36 g
, Carbohydrate: 66 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


8 red onions
3 tbsp olive oil
¼ tsp salt
6 sprigs thyme


1 tbsp olive oil
250 g risotto rice
1 dl white wine
9 dl vegetable bouillon
40 g grated Parmesan
20 g butter
salt and pepper to taste

Nut and salami topping

40 g hazelnuts
100 g salami
1 pear
4 sprigs thyme
salt and pepper to taste
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How it's done

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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.

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