Steak with Creamy Fennel Risotto
with roasted tomato, lemon & Italian seasoning
Tomatoes were originally brought to Europe by explorers. Initially grown as ornamental plants in South America, they were soon discovered for their delightful flavour and culinary versatility.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Risotto rice
1 piece
Marinated steak
(Contains: Selderij May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
1 piece
Garlic
½ piece
Red onion
½ piece
Fennel
1 piece
Tomato
¼ piece
Lemon
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
Not included in your delivery
350 milliliters
Low sodium vegetable stock
¼ tablespoon
Olive oil
1.5 tablespoon
White wine vinegar
1 teaspoon
Sugar
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge and allow it to reach room temperature.
- Preheat the oven to 200°C and prepare the stock.
- Quarter the tomato and transfer to a parchment-lined baking sheet, then lightly drizzle with olive oil. Season with salt and pepper, then roast in the oven for 18 - 20 minutes.
- Chop the onion and crush or mince the garlic.
- Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Set aside any fennel fronds to use later as garnish.
- Melt a knob of butter in a wok or deep frying pan over medium-high heat. Fry the onion with three quarters of the fennel for 4 - 5 minutes.
- Add the garlic and the risotto rice and fry for 2 minutes over low heat.
- In a bowl, combine the rest of the fennel with the sugar and two thirds of the white wine vinegar.
- Season with a pinch of salt and set aside, stirring occasionally.
- Deglaze the pan with the rest of the white wine vinegar, then pour in a third of the stock and allow it to incorporate slowly, stirring regularly.
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
- Meanwhile, zest the lemon and then cut it into wedges.
- When the risotto is done, add the cream cheese, Italian seasoning and 0.5 tsp lemon zest per person.
- Mix well and season to taste with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side.
- Remove from the pan, season with pepper and allow to rest under aluminum foil.
- Slice the steak against the grain.
- Serve the risotto on deep plates, topped with the steak and the roasted tomato. Squeeze a lemon wedge directly over each portion and garnish with the reserved fennel fronds.
- Serve the fennel salad and the rest of the lemon wedges alongside.
