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Tomato Fennel Risotto

This recipe is adapted from Coley Cooks.

Ingredients

  • 4 cups diced tomatoes can be cherry
  • ¾ cup extra virgin olive oil divided, plus more for drizzling
  • 1 medium bulb of fennel cored and very thinly sliced
  • 3 teaspoons kosher salt divided, plus more to taste
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 1 ½ - 2 cups of chicken broth or water
  • 1/4 cup grated parmesan cheese optional
  • freshly cracked black pepper to taste
  • Basil for garnish

Instructions

  1. Gently heat your water/broth on the stove in a separate pot. Keep warm.
  2. Add the arborio rice, stir, and cook for about 1-2 minutes to toast the rice. Add the white wine and stir until fully absorbed.
  3. Add ½ cup of the broth/water and stir. When the rice absorbs all of the liquid, continue adding more broth/water one ½ cup at a time, while stirring, until all the liquid is used up.
  4. Stir in the tomatoes and cook for about 2-3 minutes. They will release some liquid as they start to cook down.
  5. Add the remaining 1 ½ teaspoons of salt and season with black pepper. Give the risotto a taste and adjust the seasoning as needed. While tasting, take note of how done the rice is. When the rice is cooked through but still al dente, it's done. Stir in the parmesan if using.
  6. Remove the risotto from the heat and vigorously stir in the remaining ½ cup of olive oil.
  7. Spoon the risotto into bowls, drizzle with more olive oil and sprinkle with basil. Serve immediately.