Ingredients

• 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
• ¼ 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

Directions

• 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.