- 1 tbsp olive oil
- 1 large red onion, top and middle removed to form a hollow shell
- 1 tbsp olive oil
- 25g/1oz unsalted butter
- Âź red onion, finely chopped
- 1 clove garlic, finely chopped
- 150g/5½oz risotto rice
- 50ml/2fl oz white wine
- 25g/1oz sun-dried tomato, finely chopped
- 50g/2oz fresh garden peas
- 300ml/10fl oz chicken stock (vegetarians can substitute vegetable stock)
- salt and freshly ground black pepper
- 50g/2oz Stilton cheese
- 25ml/1fl oz double cream
- chopped chives, to garnish
- Preheat the oven to 200C/400F/Gas 6.
- To make the roasted onion, place the onion on a baking sheet, drizzle with the oil and roast for 15 minutes.
- To make the risotto, heat the oil and butter in a frying pan and cook the onion and garlic until soft.
- Add the risotto rice, stir for 1 minute, then add the wine and cook to reduce by half.
- Add the sun-dried tomato and peas and stir together.
- Gradually add the stock by the ladle, allowing the rice to absorb the stock before you add more.
- When the rice is al dente, remove from the heat and season with salt and freshly ground black pepper.
- Add the Stilton and cream and stir together.
- To serve, place the roasted onion in the centre of a plate, spoon in some of the risotto and garnish with the chives on top.