Red onion risotto with yogurt and lemon

Name: Red onion risotto with yogurt and lemon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Swiss
Ingredients: 280 g Carnaroli rice; 600 g red onions; 20 g rapeseed oil; 800 g celery-free vegetable stock; 480 g unsweetened plain Swiss yogurt; 3 g grated zest of unwaxed lemon (1 lemon); 30 g pumpkin seeds; 3 g salt; 1 g black pepper

In short: Creamy risotto of braised red onion, finished with yogurt instead of butter. Topped with lemon zest and toasted pumpkin seeds.

Serves: 4. 60 minutes.

Cipolla rossa, Yogurt svizzero

Ingredients

280 g Carnaroli rice
600 g red onions
20 g rapeseed oil
800 g celery-free vegetable stock
480 g unsweetened plain Swiss yogurt
3 g grated zest of unwaxed lemon (1 lemon)
30 g pumpkin seeds
3 g salt
1 g black pepper

Premium recipe: the step-by-step method is for subscribers.

More recipes with Cipolla rossa

Radicchio barley risotto with black lentils, Sbrinz and pear
Romanesco with saffron, red onion and apple
Roast Leg of Lamb with Shiitake and Chestnuts
Sedanini with Red Onions and Emmentaler
Roasted Broccoli with Persimmon Vinaigrette
Wholewheat pasta with whitefish, beetroot and horseradish

In season now · Seasonal recipes

Updated on 28 October 2026