Red Onion Crowns Stuffed with Mushroom Spinach Risotto and Goat Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the red onion halves on a baking tray, brush them with 1 tablespoon olive oil, season with half of the salt and pepper, and roast for 25 minutes until tender but still holding their shape.

2. 2

   While the onions roast, heat the remaining tablespoon of olive oil in a wide skillet over medium heat. Add the mixed mushrooms and cook for 6 to 8 minutes until browned and their moisture has evaporated.

3. 3

   Add the garlic and fresh thyme to the mushrooms and cook 1 more minute, stirring so the garlic does not burn.

4. 4

   Stir the arborio rice into the skillet and cook for 1 to 2 minutes to lightly toast it. Pour in the dry white wine and cook until it has almost completely evaporated.

5. 5

   Add the hot vegetable broth gradually, about 120 ml / 1/2 cup at a time, stirring often and waiting until the liquid is absorbed before adding more. Continue for 18 to 20 minutes until the rice is creamy and tender.

6. 6

   Stir the fresh spinach into the risotto and cook for 1 to 2 minutes until wilted. Turn off the heat and add the goat cheese, lemon zest, lemon juice, and remaining pepper. Adjust the salt if needed.

7. 7

   Remove the onions from the oven. Using a spoon, gently loosen and remove some of the inner layers from each half to create deep cavities, leaving a sturdy base. Finely chop the removed onion layers and fold them into the risotto.

8. 8

   Fill the roasted onions with the mushroom spinach risotto. Sprinkle the grated parmesan cheese and toasted walnuts over the top.

9. 9

   Bake again at 190 °C / 375 °F for 12 to 15 minutes, until the filling is hot and the parmesan is lightly golden.

10. 10

    Serve the stuffed red onion crowns topped with fresh parsley and, if you like, a few extra drops of lemon juice.