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Tomato and Fennel Risotto Recipe


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