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Saffron & tomato risotto
- tsp fennel seeds , crushed
- 2 tomatoes , chopped
- a large pinch of saffron threads, crushed
- olive oil
- 1 small onion , finely chopped
- 1l vegetable stock
- 275g arborio rice
- 125ml white wine
- 3 tbsp Parmesan (or vegetarian alternative), grated
Directions:View on BBC Good Food
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