Our shops are open Mon-Wed 11-6, Thur-Fri 10-6, Sat 10-5, Sun 11-5 & closed all public holidays

Risotto with roasted fennel

RSS
Risotto with roasted fennel

Serves 4

Ingredients

  • 2 fennels
  • 500g cherry tomatoes with stem
  • 2 shallots
  • 2 garlic cloves
  • 1L vegetable stock
  • Juice and peel from 1 lemon
  • 50ml white wine
  • 250g arborio rice
  • 125ml Provamel cream
  • Olive oil
  • Dill, chopped

Directions

  1. Preheat the oven to 200C
  2. Wash the fennel and remove the green. Cut 1⁄2 of the fennel into fine slices and the other half in cubes. Finely chop the shallots and garlic
  3. Line a baking tray with parchment paper and arrange the fennel slices on top. Drizzle with olive oil and season with salt and pepper. Place in the oven for 20-25 minutes. Add the cherry tomatoes for the last 10 minutes
  4. Finely chop the shallots and press the garlic. Bring stock to the boil
  5. Heat olive oil in a deep pan with a thick bottom. Fry shallot, garlic and fennel until shallots are translucent. Add rice and mix well. Add white wine and stir until evaporated. Add a ladle of stock and stir until it is absorbed by the rice. Continue adding stock one ladle at a time after each is absorbed until all used
  6. Stir cream, lemon juice and peel into risotto. Season with pepper and salt. Serve topped with fennel, tomatoes and chopped dill

 


Recipe cards available free in store!

Download Recipe

Previous Recipe Next Recipe

All Recipes

Comments 0
Leave a comment
Your Name:*
Email Address:*
Message: *

Please note: comments must be approved before they are published.

* Required Fields