You can make these a day ahead, cover and keep in the fridge, then warm through to serve.
FOR THE WILD MUSHROOM STUFFING
½ × 25g pack dried porcini mushrooms, soaked in 150ml/¼ pint water for 20 minutes
a knob of butter
1 tbsp olive oil
1 small onion, peeled and finely chopped
140g/5oz risotto rice
5 tbsp white wine
225ml/8fl oz chicken or vegetable stock
50g/2oz sundried tomatoes, chopped
juice of½lemon
FOR THE ONIONS
8 medium-sized red onions, peeled
2 tbsp olive oil
1 tbsp balsamic vinegar
25g/1oz freshly grated parmesan
Takes about 2¼ hours • Serves 8
1 Make the stuffing. Drain and chop the mushrooms, reserving soaking liquid. Heat butter and oil in a pan, add chopped onion and fry 5 minutes. Add the rice, stir fry 2–3 minutes. Add the mushrooms, their liquid, wine and 175ml/6fl oz of the stock. Bring to boil, cover and cook until rice is just tender (add more stock if needed). Remove from heat, season, add tomatoes and lemon juice.
2 Preheat the oven to 190°C/Gas 5/fan 170°C. Cut a good slice off the top of each red onion. Put in a shallow dish in one layer and drizzle with oil and vinegar. Season. Cover tightly with foil and bake for 1 hour.
3 Carefully remove centre of each onion. Stuff and sprinkle with parmesan. Return to the oven for 15 minutes until cheese browns.
• Per serving 190 kcals, protein 5g, carbohydrate 27g, fat 7g, saturated fat 2g, fibre 2g, added sugar none, salt 0.85g