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Tomato risotto with sage and walnut pesto, fennel seeds and burrata
Ingredients
  • 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
  • subheading: 2:
  • subheading: 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
Steps
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