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.
Know what you eat and eat what you know. We believe in a world where food comes from the land. Nothing artificial. Only what nature intended. Nothing more, nothing less. For you, for the planet, for everybody. Provamel is committed to make you trust food again. We want to be open and honest in everything we do and say to help you do so. If it is not good for you, it's not right to us. We're not perfect, but ever since we started out in 1983 we’ve been dedicated to doing better. Bit by bit, year on year.