Tomato and Fennel Risotto Recipe
Recipe Ingredients for Tomato and Fennel Risotto
| Amount | Ingredient |
|---|---|
| 6th Beefsteak tomatoes | |
| Olive oil | 1 box |
| Tomatoes | 2 cups |
| Beef stock | 1 cup |
| Red wine | 2 tbsp |
| Olive oil | 2nd Chopped onions |
| 2nd Garlic cloves crushed | 3rd Young fennel bulbs sliced |
| 2 cups | Arborio rice |
| 0 | 33 cup |
| Grated mature firm goat cheese | something |
| Thin Sliced lean beef |
Tomato and Fennel Risotto Recipe Directions
Tomatoes on an oven sheet, drizzle with oil, sprinkle with pepper and simmer for 30 minutes at 160 ° C. Canned tomatoes, stock and wine in a saucepan gently heat. The additional oil in a heavy-bottomed pot over medium heat and sauté onions and garlic 3 minutes until soft. The fennel to the pan and cook for 8-10 minutes, until done. Add the rice to the pan and simmer glaze. Gradually, each 1 cup of liquid to the rear and cook until the liquid is completely absorbed and the rice is cooked. Then stir in cheese and pepper. Serve with stewed tomatoes and sliced lean beef.
