Risotto-stuffed onions
A recipe from the Good Food collection.
Ingredients
8 onions (about 200 g/6½ oz each)
1 tablespoon oil
20 g (¾ oz) butter
70 g (2¼ oz) mushrooms, chopped
20 g (¾ oz) prosciutto, chopped
1/2 cup (110 g/3½ oz) arborio rice
2½ cups (600 ml/20 fl oz) hot chicken stock
2 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley
Method
Step 1
Preheat the oven to moderately hot 200°C (400°F/Gas 6). Trim the bases of the onions so they sit flat and cut the tops off, leaving a wide opening. Place in a baking dish, drizzle with the oil and bake for 1–1½ hours, or until golden.
Step 2
Meanwhile, melt the butter in a pan, add the mushrooms and prosciutto and cook for 5 minutes, or until the mushrooms have softened. Add the rice and stir until well coated with the butter. Gradually stir in the hot chicken stock, about ½ cup (125 ml/4 fl oz) at a time, making sure the liquid has been absorbed before adding more. When all the stock has been absorbed, stir in the Parmesan and parsley.
Step 3
Scoop out the flesh from the middle of each onion, leaving at least 3 outside layers on each, to hold the filling. Chop the scooped flesh and stir through the risotto mixture. Spoon the filling into the onion shells, piling a little on top. Bake for 10 minutes to heat through, then serve.
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