Caramelised onion risotto
You have had spinach, mushroom and tomato based risottos and loved them. Now have this heartwarming, simple meal of Caramelised Onion Risotto which has a distinctive flavour of caramelised onions.
Caramelised onion risotto
Cuisine

- Italian

Serves

- 1

Cooking Time

-10 Min

Difficulty

- Medium

Preparation Time

- 15-17 Min

INGREDIENTS

  • For Caramelised Onion Risotto: 4 tbsp oil
  • 6 garlic cloves
  • few thyme sprigs
  • 1 onion
  • 1 cup arborio rice
  • 1 tbsp white butter
  • 4 tbsp caramelized onion
  • 2 cups vegetable stock
  • chopped parsley
  • 1 onion
  • ½ tsp crushed black pepper
  • 50 gm parmesan cheese

HOW TO PREPARE CARAMELISED ONION RISOTTO

  1. 1

    Procedure to make Caramelised onion risotto: In a heated pan add olive oil, sliced onion, sugar and cook it until it turns brown and transfer it to a bowl.
  2. 2

    In a heated pan add oil, chopped garlic, thyme sprigs, finely chopped onions and let it cook.
  3. 3

    Extract the roasted thyme sprigs, garlic and add them in a bowl.
  4. 4

    To the oil add arborio rice and toss it.
  5. 5

    Add white butter and let it melt.
  6. 6

    Add caramelised onion and mix it well.
  7. 7

    Add vegetable stock, chopped parsley leaves and let it cook.
  8. 8

    To the skewers add diced onions, white butter and let it char on a gas stove.
  9. 9

    Sprinkle salt on the charred onion.
  10. 10

    To the gravy, add crushed black pepper, grated parmesan cheese stir it and let it cook for 4 - 5 minutes.
  11. 11

    To garnish add caramelised onions, thyme sprigs, garlic flakes, chopped parsley leaves, charred onions, parmesan cheese flakes, olive oil, black pepper powder and Caramelised onion risotto is ready to serve.
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Gautam Mehrishi

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Chef Gautam Mehrishi loves biking through the Himalayas, giving a twist to Indian food and a fragrant pot of desi ghee, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he�s never looked back!

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