Sponsored by: Riverford Organic Vegetables
Fennel And Tomato Risottto
Published: 15th August 2011 09:58 |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4 people
Ingredients
- knob of butter (about 50g), plus a little extra to finish
- 2 tbsp olive oil
- 1 bulb fennel, trimmed + finely sliced
- 300g risotto rice
- 6 whole tomatoes, cut into eighths, seeds removed
- splash white wine (optional)
- 1.2 litres veg stock
- a few leaves fresh tarragon, chopped, or use the fronds from your fennel bulb
- grated parmesan to serve
Instruction
- In a large heavy-based saucepan, heat the butter and oil. Add the fennel, reduce the heat and cook gently for about 8-10 mins, until the fennel has softened and is turning a golden colour.
- Add the risotto rice and stir for 2-3 mins. Add the tomatoes, the white wine if using, then gradually add a ladle of stock at a time, until all the liquid is absorbed and the risotto is tender but still has some bite (about 20-25 mins). Season well with salt and pepper and stir in the fennel fronds or tarragon.
- Add another knob of butter and stir into the risotto to melt. Serve sprinkled with grated parmesan cheese.
Courtesy of http://www.riverfordsacrewell.co.uk/
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