Pic of Fennel and tomato risotto

Fennel and tomato risotto

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Vegetarian mains

Fennel and tomato risotto

Main Serves 4 45 min
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. Substitute the Parmesan for a vegetarian equivalent if you like.

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
Cooking time: 35 min

  • 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.

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