Stuffed Red Onion with Vegetable Risotto

For the stuffed red onions with vegetable risotto, peel the onions and boil them in salted water for about 12 minutes. Rinse onions in cold water and drain. Cut off the caps of the onions and then hollow them out so that a 1/2 cm thick rim remains all around.

For the filling, clean leeks and pea pods, peel squash. Cut vegetables into pieces about 1/2 cm in size. Sweat rice and vegetables in Rama Culinesse, add white wine and 500 ml water. Add KNORR Bouillon Pur Gemüse, dissolve in it and bring to the boil. Season soup with salt, pepper and crushed garlic. Simmer rice over low heat for about 20 minutes, stirring constantly. Stir in thyme and cheese. Allow rice mixture to cool.

Preheat oven to 180 °C. Spread casserole dish with Rama Culinesse. Fill onions with the vegetable rice and place caps on top. Place onions in baking dish, pour in 200 ml water and cook in the oven (lower shelf / rack) for 35 minutes.

For the sauce, sweat curry in Rama Culinesse and add Rama Cremefine to boil and 250 ml water. Dissolve KNORR Bouillon Pur Gemüse in it and bring to the boil. Whip the sauce with a hand blender. Serve the onions with the sauce.

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