Riverford Wicked Leeks
Fennel and tomato risotto recipe image

Print 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. Substitute the Parmesan for a vegetarian equivalent if you like.


  • 50g butter, plus a little extra to finish
  • 2 tbsp olive oil
  • 1 bulb fennel, trimmed & 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 & pepper


  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.
  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.
  3. Add another knob of butter and stir into the risotto to melt. Serve sprinkled with grated Parmesan cheese.

Cooks notes

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