Stuffed onions with mushroom risotto

Name: Stuffed onions with mushroom risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4-6 vegetable onions (approx. 300 g each); 11/2 l Vegetable broth; 1 Stalk leek (leek); 250 g Mushrooms; 3 TABLESPOONS Oil; 200 g Risotto Rice; 100 ml dry white wine; 50 g grated parmesan; 7-10 Tbsp salt, white pepper; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp sweet paprika, sugar; 7-10 Tbsp Parmesan and oregano

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4-6 vegetable onions (approx. 300 g each)
11/2 l Vegetable broth
1 Stalk leek (leek)
250 g Mushrooms
3 TABLESPOONS Oil
200 g Risotto Rice
100 ml dry white wine
50 g grated parmesan
7-10 Tbsp salt, white pepper
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp sweet paprika, sugar
7-10 Tbsp Parmesan and oregano

Directions

1
Peel the onions, cut off the lid. Hollow out the onions. Cook in the broth for 10-15 minutes side by side
2
Chop the onion top and inside. Clean and wash the leek and mushrooms. Cut leek into rings, quarter mushrooms. Heat 2 tablespoons of oil, fry half of the chopped onions in it. Add leek and mushrooms, fry for 4-5 minutes
3
Steam the rice in the leek vegetables until transparent. Remove the onions from the stock. Deglaze rice with 600 ml onion stock and wine, simmer for 25-30 minutes. Stir in cheese, season
4
Fry the rest of the chopped onions in 1 tbsp. oil, stir in the tomato paste and tomatoes and simmer for approx. 5 minutes. Season to taste with salt, pepper, paprika and sugar. Put the onions into the sauce and fill with the rice. Cover and stew for another 15 minutes. Garnish if necessary
5
Drink: cool rosé wine