Course: Main - Dish: Vegetarian - Serves: 2
This recipe was submitted by Laura; “I like traditional cooking, but I’m not a slave to detail. Using canned ingredients is really convenient and the results are always good.”
Method:
- Gently fry onion and fennel in a little olive oil until soft but not brown
- Add in garlic and fry for further 5 mins, then add rice
- Turn up heat to high and add in one small glass white wine
- When all wine is reduced add ladles of hot stock gradually until risotto forms thick creamy texture
- Add in canned veg and cook for further ten mins, season to taste w salt and pepper
- To serve garnish with finely chopped chives and a good helping of Parmesan cheese
