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Tomato and Fennel Risotto

A tomato and fennel based risotto perfect for a vegetarian dish as a main course or a smaller size for a starter, Also great with the addition of salmon or chicken.

  • Preferred menu selling price: £9.95
  • Skill: 3 Eggs
  • Recipe Type: Plated Spec
  • Preparation Time: 1 hour 30 minutes
  • Service Time: 5 - 10 minutes
  • Perfect For: Banqueting, Bar Food, Main Courses, Starters
  • Serving Alternative: serve with Chicken breast or a Salmon fillet

Ingredients

This recipe makes portion(s).

Ingredients List Quantity Cost
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Salt and white pepper to taste

Required Sub Recipes


Equipment Needed

  • 1 × Sauté pan
  • 1 × Wooden spoon
  • 1 × Roasting tray

Allergens

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Sub-recipe Allergens

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Method

Method tomato and fennel risotto

  1. If you are serving this dish with chicken or salmon start cooking these first and then follow method below
  2. Place the vine tomatoes on a roasting tray and place in a pre heated oven on 180°c
  3. Once softened take out and allow to rest under your hot lamps until required
  4. Place the risotto and stock into the sauté pan, place over a medium flame and heat up
  5. Once the stock has nearly evaporated add in the tomato and fennel sauce
  6. Stir through until the whole mixture is hot, add in the gran padano and freshly chopped parsley, stir in
  7. Take off the heat and spoon the risotto into a serving bowl top with the roasted tomatoes and parmesan crisp
  8. Dress the plate with the pesto
  9. Ready to serve

 


Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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