PREP TIME: 5 min
COOK TIME: 25 min
READY TIME: 30 min
CALORIES: 350 (per serving)
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- 6 Roma tomatoes
- Olive oil
- 440 g (14 oz) can peeled tomatoes, mashed
- 2 cups (16 fl oz) beef stock
- 1 cup (8 fl oz) red wine
- 2 tablespoons olive oil, extra 2 onions, chopped
- 2 cloves garlic, crushed
- 3 baby fennel, sliced 2 cups arborio rice
- 1/3 cup grated mature firm goats’ cheese
- Cracked black pepper
1 Place tomatoes on a baking tray and drizzle olive oil and pepper over them. Bake at 160°C (315°F) for 30 minutes. Place canned tomatoes, stock and wine in a saucepan and bring to a steady simmer.
2 Place extra oil in a heavy-based saucepan over medium heat. Add onions and garlic to pan and cook for 3 minutes or until soft. Add fennel to pan and cook for 8-10 minutes or until soft.
3 Add rice to pan and cook, stirring, until rice is translucent. Add stock mixture 1 cup at a time, stirring until liquid has been absorbed. Repeat until liquid has been used or until rice is tender but firm.
4 Stir in cheese and pepper. Place risotto in shallow plates, and serve with roasted tomatoes and thinly sliced rare beef.
- Calories: 350 Kcal
- Fibre: 4 g
- Carbs: 70 g
- Sugars: 6 g
- Fat: 3 g
- Protein: 9 g