| TOMATO AND FENNEL RISOTTO |
6 Roma tomatoes*
olive oil
1 (14-ounce) can peeled tomatoes, mashed
2 cups vegetable stock
1 cup red wine (Sangiovese or Chianti)
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, crushed
1 bulb fennel, thinly sliced
2 cups arborio rice
1/3 cup grated dry goats’ cheese or parmesan cheese
freshly ground pepper
Preheat oven 350 degrees F
Place tomatoes on a baking tray. Drizzle with olive oil and freshly
ground pepper. Bake at 350 degrees F for 30 minutes.
Meanwhile, combine canned tomatoes, stock and wine in a saucepan.
Bring to a steady simmer.
Place 2 tablespoons olive oil in a heavy bottom 2-quart saucepan over
medium heat. Add onions and garlic to pan and cook for 3 minutes or
until soft. Add fennel to pan and cook 8-10 minutes or until soft.
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 all liquid has been used or until rice is tender but firm. Stir in
cheese and pepper.
To serve place risotto in shallow plates and serve with roasted
tomatoes and if desired thinly sliced rare roast beef.
*Recipe maybe prepared without roasted tomatoes.
(source: The New Cook by Donna Hay)
olive oil
1 (14-ounce) can peeled tomatoes, mashed
2 cups vegetable stock
1 cup red wine (Sangiovese or Chianti)
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, crushed
1 bulb fennel, thinly sliced
2 cups arborio rice
1/3 cup grated dry goats’ cheese or parmesan cheese
freshly ground pepper
Preheat oven 350 degrees F
Place tomatoes on a baking tray. Drizzle with olive oil and freshly
ground pepper. Bake at 350 degrees F for 30 minutes.
Meanwhile, combine canned tomatoes, stock and wine in a saucepan.
Bring to a steady simmer.
Place 2 tablespoons olive oil in a heavy bottom 2-quart saucepan over
medium heat. Add onions and garlic to pan and cook for 3 minutes or
until soft. Add fennel to pan and cook 8-10 minutes or until soft.
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 all liquid has been used or until rice is tender but firm. Stir in
cheese and pepper.
To serve place risotto in shallow plates and serve with roasted
tomatoes and if desired thinly sliced rare roast beef.
*Recipe maybe prepared without roasted tomatoes.
(source: The New Cook by Donna Hay)
