Stuffed onions with rice and pine nuts

Name: stuffed onions with rice and pine nuts
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 6 great onions unpeeled; 3 tablespoons olive oil; 100 g risotto rice; 2 tablespoons Italian spice mix (bag of 20 g), chopped finely; 100 ml dry white wine; 250 ml chicken bouillon from tablet; 25 g pine nuts; 50 g spicy cheese (eg grana padano), grated

A tasty recipe. The side dish contains the following ingredients: poultry, onions (unpeeled), olive oil, risotto rice, Italian (spice mix (bag of 20 g), finely chopped), dry white wine, chicken broth (from tablet), pine nuts, spicy cheese ((eg grana padano) and grated).

Ingredients

Kitchen Stuff

baking dish approx. 30 x 40 cm, greased

Directions

Halve the onions horizontally and remove the inner layers, so that each half of the onion is made up of 2 layers.
Put the hollowed-out onion halves in the greased oven dish.
Cut the inside of the onions nicely.
Heat the oil in a pan with a thick bottom and gently fry the finely chopped onion.
Stir in the rice and 1 tablespoon spice mix and cook for 1-2 minutes while stirring.
Pour half of the wine and let it evaporate while stirring.
Pour in the stock and roast the rice gently for 20 minutes.
Stir frequently.
Preheat the oven to 200 ° C.
Roast the pine nuts in a dry frying pan golden brown and let them cool slightly.
Mix half of the cheese with the pine nuts and the rest of the herb mix.
Stir the rest of the cheese through the rice and season to taste with salt and pepper.
Fill the onion halves high with the rice and sprinkle the cheese mixture over it.
Pour the rest of the wine on the bottom of the dish.
Let the onions in the oven in 25-30 minutes until golden brown and cooked.
Delicious with a roulade or pork fillets..