Risotto with roasted fennel and cherry tomato
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4 persons -
45 min
Ingredients 4
- 2 fennels
- 500 g cherry tomatoes with stem
- 2 shallots
- 2 garlic cloves
- 1 vegetable stock cube + 1 l water
- Juice and peel from 1 lemon
- 50 ml white wine
- 250 g risotto rice
- 125 ml Provamel alternative to single cream
- Strings dill
preparation 45 min
- Preheat the oven to 200°C.
- Wash the fennel and remove the green. Cut ½ of the fennel into fine slices and the other half in cubes. Finely chop the shallots and garlic.
- Line a baking tray with parchment paper and arrange the fennel slices on top. Drizzle with olive oil and season with salt and pepper. Place in the oven for 20-25 minutes. Add for the last 10 minutes the cherry tomatoes.
- Finely chop the shallots and press the garlic. Bring the water to a boil and dissolve the bouillon cube.
- Heat some olive oil in a deep pan with a thick bottom. Fry shallot, garlic and fennel cubes until the shallot is translucent. Add the risotto rice and mix well. Deglaze with white wine and let it evaporate. Pour in a ladle of broth and stir until the stock is absorbed by the rice. Only add another ladle of broth when the previous one has been absorbed.
- Stir the Provamel alternative to single cream, lemon juice and peel under the risotto. Season with pepper and salt. Serve the risotto with the roasted fennel and cherry tomatoes. Sprinkle with chopped dill.
