Summer Tomato Risotto with Fennel and Fresh Herbs
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
634 kcal
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Course
Main Course
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Cuisine
Italian
Summer Tomato Risotto with Fennel and Fresh Herbs
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This easy recipe for Summer Tomato Risotto with Fennel and Fresh Herbs is one of my favorite ways to use up ripe, juicy heirloom tomatoes from my garden! It's vegan, gluten free and tastes like summer in a bowl.
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Ingredients
- 6 cups diced fresh in-season tomatoes from about 4 large
- ¾ cup extra virgin olive oil divided, plus more for drizzling
- 1 medium yellow onion very thinly sliced
- 1 medium bulb of fennel cored and very thinly sliced
- 2 teaspoons fennel seed crushed with a mortar or back of a knife
- 3 teaspoons kosher salt divided, plus more to taste
- 1 cup arborio rice
- ½ cup dry white wine
- 1 ½ - 2 cups of water *see note
- freshly cracked black pepper to taste
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh dill
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Notes
- The total amount of water needed will depend on how much liquid you get from the tomatoes
- Toasting the rice is an essential step - don't skip it! It prevents the rice from getting mushy by creating a seal around each grain, allowing it to absorb moisture more slowly. But be careful not to toast your rice for more than a minute or it could give the risotto a bitter taste.
- Make sure your water isn't cold when adding it to the pan. You can use warm water from the tap or put it in the microwave for a minute or so.
- It's important to stir the risotto often, but you don't need to stir it constantly the entire time. Once or twice about every couple of minutes.
- The rice should be al dente when the risotto is finished cooking, not cooked to total mush. And the texture should be slightly loose, not thick and pasty.
- DO NOT be tempted to skimp on the salt or olive oil - without stock or dairy, these two ingredients are essential for both flavor and texture. However if you wish to add butter or cheese I'm not going to stop you!
Nutrition Information
Show Details
Calories
634kcal
(32%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
42g
(65%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
30g
Sodium
1790mg
(75%)
Potassium
889mg
(25%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
1942IU
(39%)
Vitamin C
40mg
(44%)
Calcium
75mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 42g | 65% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 30g | 150% |
| Sodium | 1790mg | 75% |
| Potassium | 889mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 1942IU | 39% |
| Vitamin C | 40mg | 44% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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