Caramelised onion risotto

This is a warming Autumnal risotto, made using store cupboard ingredients - the caramelised onions giving it a rich flavour.

3 onions, chopped
Bunch of fresh thyme
2 tblsp rapeseed oil
50g butter
1 dstsp honey
70ml dry sherry
300g Arborio rice
200g green lentils
1.5 litres stock
Parmesan cheese
Salt and pepper

Put the stock - chicken or vegetable - in a saucepan and heat til simmering.  Keep on a low heat.
Put the butter and oil in a large pan - our casserole dish is ideal and heat until the butter is foaming.
Add the onions, honey and thyme.  Cook over a moderate heat for 5 minutes and then put on the lid.  Continue cooking until the onions start to caramelise, they should be soft and silky and take on a golden colour.  This will take around 30 minutes.

Remove the lid and increase the heat.  Add the sherry and stir well.
Add the rice to the pan and cook, stirring continuously until it is opaque.  Add the lentils.

Start adding the hot stock, one ladle at a time and stir the rice until the stock is absorbed.  As each addition is absorbed by the rice, add he next until the rice is cooked and creamy and the lentils are soft.

Stir in as much grated Parmesan as you fancy and season to taste with salt and pepper.

This is fabulous served as a vegetarian main course with a green salad, but goes equally well  with pan fried pork and apple or some really good, spicy sausage.
Alternatively, stir in some peas or broccoli and cook for a further 5 minutes

Vegetarian/gluten free/can be adapted as vegan, simply omit the butter and add a little more oil

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk