Tomato & Fennel Risotto

Who does not luv risotto

Serves: 4


Ingredients:

• 1 tbsp extra-virgin olive oil, plus extra to drizzle
• 1 onion, finely chopped
• 1 fennel bulb, finely chopped
• 300 g risotto rice
• 50 ml white wine
• 400 g can tomatoes
• 1 tbsp tomato purèe
• about 800 ml hot vegetable stock
• 40 g feta, crumbled
• large handful fresh basil, roughly chopped, to garnish

*This recipe is easy to adapt. If you want a meatier supper, just add some sliced cooked sausage or chicken.

Method:

1. Heat the oil in a large pan and gently fry the onion and fennel. Add a splash of water and fry until softened (about 8 minutes), stirring occasionally. Stir in the rice, wine and canned and purèed tomatoes, and cook for 1 minute.
2. Gradually add the stock, one ladleful at a time, adding each ladleful only when the previous one has been adsorbed. Stir well after each addition. Continue until the rice is tender (about 15 minutes), adding more or less stock depending on how the rice is cooking.
3. Divide among four bowls and garnish with feta, basil and extra-virgin olive oil.

Credit: Good Housekeeping