This twist on the classic rice dish gets its flavour from the slow-roasted onions, pureed and added to the risotto at the very end.
- 4 large brown onions, unpeeled
- 2 Tbsp extra virgin olive oil
- 2 celery sticks
- 1 baby fennel, finely diced
- 6 cloves garlic, minced
- ½ bunch thyme
- 1 tsp fennel seeds
- 1 cup Arborio rice
- 1 litre vegetable stock, hot
- 2 bunches chives, finely chopped
- 75 g Parmesan, finely grated
- sea salt flakes
- Preheat oven to 160°C fan-forced (180°C conventional). Line an oven tray with baking paper. Rub onions with 1 Tbsp of the oil then arrange on prepared tray. Roast for 2 hours or until skins blacken and centres are very tender. Peel off skin and discard then puree onions in a blender until smooth. Transfer to a fine sieve and leave to drain
- Put celery, fennel, garlic, thyme, fennel seeds and remaining oil in a large heavy-based saucepan and cook over a medium heat for 5 minutes or until softened. Add rice and cook for a further 4 minutes. Adding the vegetable stock ½ a cup at a time, allowing it to absorb before adding more. This will take 15–20 minutes.
- Fold through roasted onion mixture, top with chives and parmesan. Season generously and serve
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.5 g|
|Total carbohydrates||56.3 g|
|- Sugars||9.6 g|
|Dietary fibre||5.3 g|