Baby Onion Risotto
|For baby onions|
|Baby onions||1 Pound, peeled and halved if large (450 Gram)|
|Fresh chopped thyme||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Onion||1 Small, peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled, finely chopped|
|Risotto rice||12 Ounce (350 Gram)|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Vegetable stock||1 3⁄4 Pint (1 Liter, Hot)|
|Low fat soft goat cheese||4 Ounce (125 Gram)|
|Freshly ground black pepper||To Taste|
|Thyme sprigs||4 (For Garnish)|
|Rocket leaves||1⁄4 Cup (4 tbs) (For Serving)|
1. For the baby onions, heat the olive oil in a saucepan and add the onions with the sugar. Cover and cook over a low heat, stirring occasionally, for 20-25 minutes until caramelised. Uncover during the last 10 minutes of cooking.
2. Meanwhile, for the risotto, heat the oil in a large frying pan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the garlic and cook for a further 30 seconds.
3. Add the risotto rice and stir well. Add the red wine and stir constantly until the wine is almost completely absorbed by the rice. Begin adding the stock a ladleful at a time, stirring well and waiting until the last ladleful has been absorbed before stirring in the next. It will take 20-25 minutes to add all the stock by which time the rice should be just cooked but still firm. Remove from the heat.
4. Add the thyme to the onions and cook briefly. Increase the heat and allow the onion mixture to bubble for 2—3 minutes until almost evaporated. Add the onion mixture to the risotto along with the goat's cheese. Stir well and season to taste with salt and pepper. Garnish with sprigs of fresh thyme. Serve immediately with the rocket leaves.