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Tomato and Fennel Risotto
Allergens
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Sub-recipe Allergens
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Method
Method 
- If you are serving this dish with chicken or salmon start cooking these first and then follow method below
- Place the vine tomatoes on a roasting tray and place in a pre heated oven on 180°c
- Once softened take out and allow to rest under your hot lamps until required
- Place the risotto and stock into the sauté pan, place over a medium flame and heat up
- Once the stock has nearly evaporated add in the tomato and fennel sauce
- Stir through until the whole mixture is hot, add in the gran padano and freshly chopped parsley, stir in
- Take off the heat and spoon the risotto into a serving bowl top with the roasted tomatoes and parmesan crisp
- Dress the plate with the pesto
- Ready to serve
Nutritional Information
Nutritional data per portion, view full nutrition table
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Totals |
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