Ingredients (4 portions):

Risotto:
200 g buckwheat
¼ onion
800 ml vegetable stock
Salt, pepper, balsamic vinegar
50 g rocket/winter purslane
50 g celery
50 g yellow carrots
50 g Parmesan
1 tbsp cold butter

Braised onion:
4 red onions
50 g butter
Salt, pepper, spices

Preparation:
Peel and scoop out the red onions. Coat all over with the butter and spice mixture and wrap in aluminium foil. Roast in a preheated oven at 180 °C (top/bottom heat) for at least 30 minutes. Rinse the buckwheat in cold water and sauté with the diced onions. Deglaze with a little balsamic vinegar and then pour in the vegetable stock, stirring constantly until the liquid has reduced. Finish with chopped rocket, finely chopped celery and finely chopped yellow carrots. Finally, round off with cold butter and grated Parmesan. Stuff the braised onions with the hadn risotto and serve.

Tips:
The risotto can also be made with millet, rolled barley or rice. Garnish with fresh rocket, grated Parmesan and blanched carrot strips.