The Crazy Kitchen: Onion & Thyme Risotto

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Friday, 23 October 2015

Onion & Thyme Risotto

A few weeks ago I harvested all of my allotment onions. I then dried them out in the garage and strung them up like a pro (with the aid of a You Tube tutorial), and have been using them as and when I need them. I still need to get around to making some onion chutney before they run out, but in the meantime I made a delicious onion risotto for lunch the other day - a deliciously cheap & cheerful meal.

Onion & Thyme Risotto

Onion & Thyme Risotto - serves 2/3

2 tbsp olive oil (I used Truffle oil from Pomora)
4 onions, chopped
2 cloves of garlic, crushed
200g Aborio rice
600ml vegetable stock
handful fresh thyme leaves
salt & pepper
parmesan
  • heat the oil in a pan & add the onions and garlic
  • fry for around 3-4 minutes on med/high heat and then turn down, place the lid on & cook for a further 15-20 minutes until the onions are completely soft
  • stir in the rice
  • add enough stock to cover the rice and stir well
  • add half of the thyme
  • continue to add stock whenever the last addition has been absorbed and the rice is cooked through - towards the end of cooking time I like to turn the heat off, place the lid on and leave for 10 minutes to absorb any remaining stock without any risk of burning or sticking
  • add the remaining thyme and salt & pepper to taste
  • serve with grated parmesan over, and a sprig of thyme


Onion & Thyme Risotto Onion & Thyme Risotto

2 comments:

  1. That looks delicious, I'm a sucker for a risotto but usually end up putting mascarpone or a bit of Philly in as well. Have to try this one!

    ReplyDelete
  2. Oh I love risotto too just such a comfort food but it aslwats makes me sleepy

    ReplyDelete

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