INGREDIENTS - serves 4

300g risotto rice (I use Arborio)
500ml stock (I used vegetable)
8 cloves garlic
3 sprigs of thyme
1/2 chilli
1/2 red onion
1 tbsp. of olive oil
grated cheese to taste

1. Preheat your oven to 180oc
2. Cut the tops of your garlic, slice your chilli and remove the leaves from your thyme before putting them all in greaseproof paper with the olive oil
3. Bake for 30mins then remove from the oven and allow to cool
4. Dice your red onion and prepare your stock as required
5. Once cooled, squeeze the garlic cloves into the pan and empty the chilli, thyme and oil in. This will be used to sauté the onion for 3-4mins
6. Add the rice to the pan and make sure the grains are fully coated in the oil
7. Add a third of the stock and stir continuously until it has been soaked up
8. Add the second and third portion of stock in the same manner
9. Once the rice has a creamy consistency and is gloopy not claggy*, stir in some grated cheese if you require and add salt and pepper to taste

Enjoy x

*I like my rice to have a little bite so add more stock if you prefer yours more well done : )