Tomato Risotto with Sage and Walnut Pesto, Fennel Seeds and Burrata Recipe - Great British Chefs

Ingredients

• 3 tbsp of olive oil
• 1 shallot, finely diced
• 3 garlic cloves, minced
• 2 tsp fennel seeds, crushed
• 400g of risotto rice
• 100ml of white wine
• 1 tbsp of tomato paste
• 400g of tinned plum tomatoes
• 800ml of chicken stock, plus extra as needed
• 1/2 bunch of fresh parsley, finely chopped
• salt to taste
• black pepper to taste
• 1 bunch of sage, chopped
• 1 bunch of parsley, chopped
• 1 bunch of basil, chopped
• 1 garlic clove, chopped
• 70g of walnuts, toasted and chopped
• 1 lemon, juice and zest
• 300ml of olive oil
• 100g of grated Parmesan
• 4 burrata