Name: Pesto and Roasted Tomato Risotto (Recipe created in collaboration with Gozney)
Total time: 75 minutes
Ingredients: 1 large fennel; 1 large white onion; 2 tbsp SEGGIANO Lunaio Olive Oil; 50ml cold water; 500g SEGGIANO Carnaroli Risotto Rice; 2L organic vegetable stock; 1 jar SEGGIANO Raw Basil Pesto; 1 pot of ricotta; 1 bag of rocket; SEGGIANO Organic Roasted Cherry Tomatoes in Olive Oil; Parmesan cheese

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Method

Step 1 - Prepare the veg

Slice the fennel and onion into thin half moons. Add to a shallow frying pan along with the Lunaio olive oil and cold water.

Step 2 - Turn on the Gozney oven

Turn on the Gozney and put the pan with the onion and fennel in as the oven heats up. This should take around 30 minutes. The vegetables should be soft and translucent without any colour so they are sweet.

Step 3 - Add rice

Once the water has dissolved, add the entire pack of Seggiano Carnaroli Ristotto Rice. Stir together.

Step 4 - Add stock

Add half of the stock, return to the Gozney and cook for around 40 minutes, stirring every 10 minutes. Add the remaining stock when needed and turn off the Gozney to cook in the residual heat.