onion risotto

Serves 2


For the caramelised balsamic onions:

  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 2 onions, finely sliced
  • 1 tablespoon balsamic glaze

For the risotto:

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • Pinch of chilli flakes
  • 150g risotto rice
  • 750ml vegetable stock
  • 2 tablespoons dairy free cheese, grated
  • salt and pepper for seasoning


  1. Start making the caramelised onions by placing the olive oil, brown sugar and onions in a saucepan over a medium to low heat
  2. Cook for 30 minutes or until the onions are soft and caramelised
  3. Stir in the balsamic glaze
  4. Set aside and start making the risotto
  5. Put the olive oil, chilli flakes and garlic in a large pan and sauté over a medium heat for 3 minutes
  6. Stir in the risotto rice
  7. Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed
  8. Taste the rice to make sure it is properly cooked, add more liquid if required
  9. Season with salt and pepper
  10. Stir in 2/3 of the onions and the dairy free cheese
  11. Spoon into two bowls and top with the rest of the onions

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