Fennel Risotto with Fresh Tomato Broth
The fennel is finely chopped and used instead of onion in the risotto, and the tomatoes are turned into a delicious stock to cook the rice, giving the final dish a beautiful colour.
Ingredients
- 4 tomato
- 500ml vegetable stock
- 2tbsp olive oil
- 2tbsp tomato purée
- salt & pepper
- 1tbsp olive oil
- 1tbsp unsalted butter
- 1 fennel
- 120g Risotto rice
- 100ml white wine
- 6tbsp parmesan
- 10 basil leaf
- 2 garlic clove
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