Risotto with roasted fennel

Serves 4

Ingredients

• 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

Directions

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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