Tomato and Fennel Risotto Recipe

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INGREDIENTS

• 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

INSTRUCTIONS

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.

NUTRITION FACTS

• Calories: 350 Kcal
• Fibre: 4 g
• Carbs: 70 g
• Sugars: 6 g
• Fat: 3 g
• Protein: 9 g