Roasted onion risotto

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 1⁄2 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.