Olive Magazine

Caramelise­d onion, sultana and sardine hksh kblhmmh


Pasta and risotto are two of life’s most comforting things to eat.


olive oil 2 tbsp, plus a little extra

onions 3, thinly sliced

garlic 4 cloves, thinly sliced

dried chilli flakes a large pinch

orzo 400g

white wine 125ml

chicken stock 1.3 litres

sultanas 75g

tinned sardines in oil 140g

rocket 90g bag

lemon 1/2, juiced

pine nuts 30g, toasted

parmesan 50g, peeled into shavings

1 Heat the oil in a large, deep frying pan over a medium-high heat, add the onions with a large pinch of salt and pour in 500ml of water. Bubble for 20 minutes until the water has evaporated and the onions are really soft. Turn up the heat and cook for 15 minutes until the onions darken and caramelise. Stir regularly to stop the onions from catching.

2 Tip in the garlic and chilli flakes, and cook for 3-4 minutes, stirring, until the garlic smells fragrant. Add the orzo and stir for a minute so all the grains are coated in oil. Pour in the white wine and bubble for 2-3 minutes.

3 Put the chicken stock into a pan over a low heat with a ladle. Add a few ladlefuls of stock at a time to the risotto, stirring, only adding more stock once the previous ladlefuls have nearly been absorbed. Taste the pasta after 12 minutes – it should be cooked through as opposed to al dente with a rice risotto. Add the sultanas and some seasoning, and stir. Then flake in the sardine fillets and stir gently. Add more stock, or water if you’ve used it all, so that it’s a little saucy. Rest for a few minutes.

4 Toss the rocket with the lemon juice and pile up in the middle of the risotto. Scatter over the pine nuts and shave over the parmesan, then drizzle with a little oil, if you like.

PER SERVING 761 kcals | fat 20.4G saturates 5.1G | carbs 98.6G | sugars 22.6G fibre 8.4G | protein 36.5G salt 2.3G


• Find more al fresco eating ideas at Omagazine.com, include creative picnic food and next-level BBQ recipes

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