Burnt Spring Onion Risotto is a rich and creamy vegetarian dish that is brightened and cut with fiery sweetness and smoky flavors, thanks to charred spring onions and a fresh tomato salsa.

Serves 4

deliciousmagazine.co.uk

INGREDIENTS
Vegetable oil to fry
20g unsalted butter
5 garlic cloves
2 bunches spring onions
300g risotto rice
200ml white wine
700ml vegetable stock, warmed
100g cherry tomatoes
½ red chilli
½ red onion, separated into petals (see tips)
100g mascarpone
Juice ¼ lime
½ tsp sugar
1 tsp red wine vinegar

INSTRUCTIONS
Heat a dash of oil and the butter in a medium saucepan. Finely slice 4 of the garlic cloves (leave the remaining one unpeeled) and half the spring onions. Add both to the pan and cook over a medium heat for 5 minutes.

Add the risotto rice to the pan, stir for 1 minute, then pour in the wine and simmer until all the liquid has evaporated/been absorbed by the rice. Add a ladle of warm stock, letting the rice absorb the stock before adding another and stirring regularly throughout.

Meanwhile, put a large frying pan over a high heat and add the second bunch of spring onions (halved to fit in the pan if needed) with a tiny drizzle of oil. Leave to fry undisturbed until charred black on one side. Turn them over and char on the other side, then set aside to cool. Add the cherry tomatoes, chilli, remaining unpeeled garlic clove and onion petals to the pan, then cook until blackened all over.

Roughly chop the charred spring onions and put in a blender or food processor with the mascarpone. Whizz until combined and quite smooth. Once the risotto is cooked, season with salt, pepper and the lime juice, then gently stir in the mascarpone. Put a lid on the pan and leave to sit for 5 minutes.

Peel the charred garlic clove, then whizz it up with the charred tomatoes, red onion petals, sugar and vinegar. Divide the risotto among bowls, adding a dollop of the smoky tomato salsa on top.

Note:
– To separate an onion into petals, you’ll need your half onion to be halved through the root. You then chop off the tip, peel the onion and separate the petal-like layers.