Page title and description

Vegetarian mains
Fennel and tomato risotto
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
Prep time:
10 min
PT10M
Cooking time:
35 min
PT35M
-
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. -
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. -
Step 3
Add another knob of butter and stir into the risotto to melt. Serve sprinkled with grated Parmesan cheese.