Tomato risotto with sage and walnut pesto, fennel seeds and burrata

Begin by making the sage and walnut pesto. Pulse all of the herbs, garlic and walnuts in a food processor until finely ground. Add in the lemon juice and zest, then slowly drizzle in the olive oil while blending. Once the mix is smooth, add to a bowl along with the parmesan and stir to combine. Season with salt and pepper as needed then set aside

For the risotto, add the olive oil to a large pot over medium-low heat. Add the diced shallots then cook until fragrant. Add in the garlic along with the crushed fennel seeds and cook for an additional couple of minutes

Stir through the risotto rice and let it toast for a minute or two, before pouring in the white wine and letting it reduce. Once the wine has cooked off, stir through the tomato paste then add in the chopped tomatoes. Continue stirring as the risotto cooks, until the rice has absorbed the majority of the liquid from the chopped tomatoes

Add in the chicken stock bit by bit while stirring until the rice is cooked through. Once the rice is cooked, stir through the chopped parsley and season with salt and pepper as needed

To plate, spoon a generous portion of the risotto into serving bowls, then drizzle over the sage and walnut pesto. Create a small well in the centre of the risotto and nestle in the burrata. Gently pull apart the burrata, then sprinkle with flaky salt and a scrunch of black pepper