Risotto with roasted fennel

Risotto with roasted fennel

Serves 4


  • 2 fennels
  • 500g cherry tomatoes with stem
  • 2 shallots
  • 2 garlic cloves
  • 1L vegetable stock
  • Juice and peel from 1 lemon
  • 50ml white wine
  • 250g arborio rice
  • 125ml Provamel cream
  • Olive oil
  • Dill, chopped


  1. Preheat the oven to 200C
  2. Wash the fennel and remove the green. Cut 1⁄2 of the fennel into fine slices and the other half in cubes. Finely chop the shallots and garlic
  3. 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 the cherry tomatoes for the last 10 minutes
  4. Finely chop the shallots and press the garlic. Bring stock to the boil
  5. Heat olive oil in a deep pan with a thick bottom. Fry shallot, garlic and fennel until shallots are translucent. Add rice and mix well. Add white wine and stir until evaporated. Add a ladle of stock and stir until it is absorbed by the rice. Continue adding stock one ladle at a time after each is absorbed until all used
  6. Stir cream, lemon juice and peel into risotto. Season with pepper and salt. Serve topped with fennel, tomatoes and chopped dill


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