Tomato risotto with sage and walnut pesto, fennel seeds and burrata
This tomato risotto is elevated with fragrant fennel seeds, served with a fresh and zesty sage and walnut pesto, and topped with rich burrata. The slight acidity of the tomatoes are balanced out by the creamy burrata and fresh herbs in the pesto, making this dish the perfect comfort food.
Ingredients
Tomato risotto
- 3 tbsp of olive oil
- 1 shallot , finely diced
- 3 garlic cloves , minced
- 2 tsp fennel seeds , crushed
- 400g of risotto rice
- 100ml of white wine
- 1 tbsp of tomato paste
- 400g of tinned plum tomatoes
- 800ml of chicken stock, plus extra as needed
- 1/2 bunch of fresh parsley , finely chopped
- salt to taste
- black pepper to taste
Sage and walnut pesto
- 1 bunch of sage , chopped
- 1 bunch of parsley , chopped
- 1 bunch of basil , chopped
- 1 garlic clove , chopped
- 70g of walnuts , toasted and chopped
- 1 lemon , juice and zest
- 300ml of olive oil
- 100g of grated Parmesan
- salt to taste
- black pepper to taste
Garnish
- 4 burrata
Method
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
- 1 bunch of sage , chopped
- 1 bunch of parsley , chopped
- 1 bunch of basil , chopped
- 1 garlic clove , chopped
- 70g of walnuts , toasted and chopped
- 1 lemon , juice and zest
- 300ml of olive oil
- 100g of grated Parmesan
- salt to taste
- black pepper to taste
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
- 3 tbsp of olive oil
- 1 shallot , finely diced
- 3 garlic cloves , minced
- 2 tsp fennel seeds , crushed
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
- 400g of risotto rice
- 100ml of white wine
- 1 tbsp of tomato paste
- 400g of tinned plum 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
- 800ml of chicken stock, plus extra as needed
- 1/2 bunch of fresh parsley , finely chopped
- salt to taste
- black pepper to taste
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
- 4 burrata
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Tomato risotto with sage and walnut pesto, fennel seeds and burrata
