Fennel risotto with tomatoes

Ingredients for 6 servings:

• 150 g fennel
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp butter
• 200 g risotto rice
• salt and pepper
• 250 ml dry white wine
• 800 ml vegetable stock
• 300 g cherry tomatoes
• 50 g Parmesan, freshly grated
• 5 stalks of thyme

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

As a side dish or as a vegetarian main course

Clean and rinse the fennel, and cut into short strips. Peel and finely dice the onion and garlic clove. Sauté everything in the butter. Then add the rice and sauté briefly. Season with a little salt and a few turns of freshly ground pepper. Gradually add the white wine and vegetable stock and simmer for about 30 minutes, stirring frequently. Rinse the tomatoes, halve them, and add them to the risotto about 5 minutes before the end of the cooking time, then stir in the Parmesan. Rinse the thyme, shake it dry, and strip the leaves from the stalks. Season the risotto with a little salt, a few turns of freshly ground pepper, and the thyme. Serve with fresh baguette.