This risotto is a variation on a Northern Italian classic – with a rich base of celery, fennel and strips of sun-dried tomatoes. Arborio rice, butter and Parmesan give it its creaminess.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: Rice and butter are gently nourishing and grounding, while the tomatoes add a fresh acidity.
Ingredients
- Arborio rice – 800 g
- Dry white wine – 200 ml
- Fennel bulb (finely diced) – 350 g
- Celery stalks (finely diced) – 2 stalks
- Sun-dried tomatoes (cut into thin strips) – 200 g
- Canned peeled tomatoes – 1 l
- Olive oil – 2 tbsp
- Butter (divided between the start and end of cooking) – 80 g
- Vegetable or meat stock (warm) – 1.5–2 l
- Grated Parmesan – 150 g
- Salt and black pepper – to taste
Method
Base
- Heat the olive oil and half the butter in a large pot. Add the diced fennel and celery and sauté for 4–5 minutes until translucent. Add the rice and stir until it is coated in fat and turns slightly translucent (2–3 minutes).
Wine and cooking
- Pour in the white wine, stir and let it evaporate almost completely. Then add the hot stock a ladle at a time – always just enough to keep the rice barely covered. Cook for about 18–20 minutes, stirring regularly.
Tomatoes and finishing
- After about 10 minutes, stir in the sun-dried tomatoes and peeled tomatoes. When the rice is al dente and the risotto is creamy, take it off the heat and add the rest of the butter and the Parmesan. Stir and let it rest, covered, for 1–2 minutes.
Serving
Serve hot as a dish on its own or as a side to meat, roasted vegetables or grilled cheese. Finish with fresh herbs or Parmesan shavings.
Key ingredients
- Tomatoes (peeled / passata)
- Lycopene (an antioxidant), the umami base of sauces.
- Butter
- Milk fat; carries flavour and rounds things off.
- Grana Padano cheese
- A hard aged cheese; concentrated umami and calcium.
- Oats
- Beta-glucans for satiety; creamy once cooked (pure oats are gluten-free).
Why it’s good for the body
- Tomatoes are a source of lycopene and antioxidants.
- Celery and fennel support digestion and add B vitamins.
- Parmesan provides calcium and easily digestible protein.
- Arborio rice is naturally gluten-free, with a high starch content for creaminess.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Risotto asks for attention – stir often so it doesn't dry out.
- You can replace the Parmesan with a vegan alternative for a plant-based version.
- Use sun-dried tomatoes in oil, or rehydrate regular ones in warm water.