We always love recipes from @littleaudrey. She cooks in such a wholesome and relatable way (and always delicious to even the most discerning of foodies). But this one is honestly a new staple in our weekly cooking. Add this Fennel and Tomato Risoni to your to-do list immediately. I promise you won’t regret it!!! 🙌🍅😻
INGREDIENTS
olive oil
4 cloves of garlic, crushed
1 small onion , finely diced
1 Tbl tomato paste
1 large celery stalk, finely diced
2 zucchini, diced
1 fennel bulb, diced
1 Tbl dried oregano
1 Tbl thyme
1 tsp fennel seeds (optional)
2.5 cups vegan chicken style stock
400g tin crushed tomatoes
1 1/2 cups orzo/risoni
1 cup cherry tomatoes, sliced in half
1 tsp salt
1 tsp black pepper
Juice and zest of 1 lemon
1 jar vegan dairy feta
Fresh flat leaf parsley
Preheat oven to 180°C
METHOD
In an oven proof pan over medium heat, sauté the garlic, onion, tomato paste and celery in the olive oil. Cook for 2 minutes before adding zucchini and fennel. Cook for 3-5 minutes or until vegetables are starting to soften and caramelise. Add risoni, oregano, fennel seeds, thyme, stock, tinned tomatoes, salt and pepper and stir to combine. Place the cherry tomatoes on top, cut side up. Bring everything to a simmer before transferring to the oven. Bake uncovered for 15 minutes or until risoni is al dente. Garnish with feta, parsley, lemon juice and zest
