A beautiful summer tomato vegetable risotto with squash and fennel. Go the whole hog and make Raymond's tomato essence. Preheat the oven to 200C/180C Fan/Gas 6. Heat a pan over a medium heat ...
Strain through a fine sieve. Set aside 100ml/3½fl oz to make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.) ...
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