Vegetarian mains
Fennel and tomato risotto
A bowl of steaming risotto is quick to cook and a good way of making one small fennel bulb into a meal. Be sure to fry the fennel gently for the full 8-10 minutes to get the best of its sweet, caramel flavour.
Ingredients
- 50g butter, plus a little extra to finish
- 2 tbsp olive oil
- 1 bulb fennel, trimmed and finely sliced
- 300g risotto rice
- 1 tin of chopped tomatoes or 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
- Parmesan, grated, to serve
- salt and pepper
Method
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Step 1
In a large heavy-based saucepan, heat the butter and oil. Add the fennel, reduce the heat and cook gently for about 8-10 minutes, until the fennel has softened and is turning a golden colour.
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Step 2
Add the risotto rice and stir for 2-3 minutes. 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 minutes). Season well and stir in the fennel fronds or tarragon.
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Step 3
Add another knob of butter and stir into the risotto to melt. Serve sprinkled with grated Parmesan cheese.