5
George Whiteside
2 cups vegetable broth
2 garlic cloves
1 large tomato, chopped
1 onion, finely chopped
1 cup arborio rice
1 tsp Italian seasoning
1 large fennel bulb
1 tbsp olive oil
1 egg, beaten
1/2 cup grated parmesan
Preheat oven to 400F. Pour broth into a large ovenproof pot and place over medium-high. Add garlic, tomato, onion, rice and seasoning. Stir occasionally until it comes to a boil. Tightly cover pot with an ovenproof lid or foil and bake in centre of oven until liquid is absorbed, 20 to 25 min.
Meanwhile, cut fennel into quarters, then slice into long thin wedges. Save green feathery fronds for garnish. Place on a small rimmed baking sheet and lightly toss with oil. Roast, stirring once or twice, until tender-crisp, 12 to 15 min.
Remove pot and baking sheet from oven. Stir egg and parmesan into risotto. Spoon into bowls and top with more cheese, if desired. Serve fennel alongside.
Calories 332, Protein 12g, Carbohydrates 53g, Fat 9g, Fibre 4g, Sodium 628mg.
This risotto needs no stirring while it bakes. It's easy to forget the pot is very hot once it's out of the oven; we wrap tea towels around the pot handles as a reminder.