Quick Onion Risotto with Black Olives & Eggs


3 cups easy cook rice
6 cups of water
3 small Maggi cubes (4g each)
1 tbs dried marjoram
140g tin of tomato puree
50g unsalted butter
6 onions – about 800g (peeled and chopped)
whole garlic head (peeled and sliced)
6-8 eggs
400g jar black olives (drained)
50g Parmesan cheese (grated)
rainbow peppercorns
Tabasco or other hot sauce – optional


large pot with cover
large frying pan


Place rice, water, tomato puree, marjoram and cubes in a pot and cook covered over medium fire until rice is ready and all water dissolved. In meantime fry garlic and onions on butter until golden brown, add also eggs and continue frying, stir from time to time. When rice is ready remove from fire, stir in half of the Parmesan, add also onion egg mixture and mix well. Share to the plates, sprinkle with the rest of Parmesan, freshly ground pepper and optionally some Tabasco sauce.

Serve 4-6 people.

Your thoughts…

  1. Risotto for me is a meal in itself. I am LOVING this rendition Margot:D

  2. Hello,
    Just wanted to let you know I was checking your
    website. It’s fun.

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