Since our family decided to cancel Christmas presents, I couldn’t stop myself buying the latest book of Jamie Oliver.
For 2p, put a few unpeeled garlic cloves and 3 halved tomatoes on baking paper ( skin down). Spread some fresh thyme, salt and olive oil. Put in the oven at 180° for 1 hour ( try to use the oven for another dish at the same time.
Chop 1 fennel and 1 onion. Fry in a mixture of olive oil and a teaspoon of butter. Add 120 grams of risotto rice and 1 tablespoon of dried thyme. Once glazy, add 75 ml of dry white wine and allow to evaporate. Stir regularly. Add ( homemade) vegetable stock cup by cup ( approx 500 ml) until the risotto is ready. Taste, add pepper and salt. Mix with a few tablespoons of grated parmesan. Serve with the tomato , the oven roasted garlic and grated parmigiano.
Doc V's Healthy Kitchen 