- Fennel & Tomato Risotto.jpg (47.5 KiB) Viewed 244 times
Takes: 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 small fennel bulb, trimmed and finely chopped
- 175g risotto rice
- 100ml dry white wine
- 1.2l hot vegetable stock
- 25g Parmesan, finely grated, or use a vegetarian alternative
- 15g butter
- 150g cherry tomatoes, halved
- Salt and freshly ground black pepper
Method
1. Heat the oil in a large deep saucepan over a medium heat. Cook the onion for 5 minutes, stirring, until softened, then stir in the garlic and fennel and cook for a further 5 minutes, until just softened.
2. Stir in the rice for 1 minute, then pour in a ladleful of stock. Leave to bubble for 2 - 3 minutes, stirring often. Continue to add one ladleful of stock at a time, stirring often, until the stock has been used or the rice is just tender. You may not need all the stock. This will take about 20 - 25 minutes.
3. Stir in the Parmesan and butter and cook for a further 1 - 2 minutes. Stir in the tomatoes and season with salt and pepper. Serve straight away.
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