Risotto with fennel, tomatoes and thyme

Ingredients for 3 servings:

• 160 g rice
• 2 bulbs of fennel
• 4 m.-large tomato(s), (variety San Marzano)
• 4 tbsp tomato puree, optional
• ½ onion(s)
• 2 cloves garlic
• 1 liter vegetable broth
• 2 tsp thyme, dried
• 2 bay leaves
• some nutmeg, freshly grated
• 2 tbsp parsley, chopped
• 2 tbsp olive oil
• some salt
• some pepper
• 2 tbsp Parmesan, grated
• 30 g butter flakes, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Trim and finely chop the fennel greens. Remove the fennel stalk and dice the remaining fennel. Blanch the tomatoes (if desired), then dice them into small cubes. Dice the onion and garlic. Sauté the onion and garlic in a little olive oil. Pour in the vegetable stock, add the rice, and season with thyme, bay leaves, and nutmeg. Simmer for about 15 minutes over medium heat, stirring constantly. Meanwhile, sauté the fennel in a little olive oil and let it cook over low heat. When the rice is al dente and there is still enough liquid, add the fennel, tomatoes, and (optional) tomato puree, and mix with the rice. Cook for another 10 minutes over medium heat. Season with salt and pepper. Once the rice is cooked and the stock has almost reduced, add the chopped fennel greens and parsley, and fold in the butter and a little Parmesan cheese (butter + Parmesan = sauce!). To serve, sprinkle with some Parmesan and perhaps some thyme.