Stuffed vegetable onion with mushroom risotto
easy
45 mins
45 mins
Ingredients
- 4-6 vegetable onions (approx. 300 g each)
- 1,5 l Vegetable broth (instant)
- 1 (approx. 180 g) Stalk leek (leek)
- 250 g Mushrooms
- 3 TABLESPOONS Oil
- 200 g Risotto Rice
- 100 ml dry white wine
- 50 g grated parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Tomato paste
- 1 can(s) (850 ml) peeled tomatoes
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 7-10 Tbsp Parmesan cheese and oregano
Directions
- 1
Peel onions, cut off upper third. Hollow out the onions and cook in the boiling broth for about 10 minutes. Coarsely chop onion cap and onion remains. Clean, wash and cut leek into rings.
- 2
Clean and quarter the mushrooms. Heat 2 tablespoons of oil in a saucepan, add half of the chopped onions and fry while turning. Add leek and mushrooms and fry for 4-5 minutes. Remove the onions from the stock and set aside.
- 3
Add rice to the pot, steam until translucent, deglaze with 600 ml of the vegetable and onion stock and wine and simmer for 25-30 minutes at low heat. Stir in Parmesan cheese. Season risotto with salt and pepper.
- 4
In the meantime, heat the remaining oil in a frying pan, sauté the remaining chopped onions in it, add tomato paste, stir in and deglaze with tomatoes. Season to taste with salt, pepper, paprika and sugar.
- 5
Add the onions to the tomato sauce and braise in the sauce for about 15 minutes at low heat. Fill the onions with risotto and serve garnished with parmesan slices and oregano.
Nutrition Facts
490 kcal
63 g
14 g
18 g
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