Tomato and fennel risotto
Ingredients
- 1 tbsp. extra virgin olive oil, plus extra to drizzle
- 1 onion, finely chopped
- 1 fennel bulb, finely chopped
- 300 g (11oz) risotto rice
- 50ml (2fl oz) white wine
- 400g tin tomatoes
- 1tbsp tomato purée
- About 800ml (1⅓ pint) hot vegetable stock
- 40 g (1½oz) feta, crumbled
- Large handful fresh basil, roughly chopped, to garnish
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