1 punnet cherry tomatoes
2 tablespoons olive oil
1 leek, thinly sliced
2 cloves garlic, crushed
1 teaspoon fennel seeds
2 teaspoons dried tarragon
1½ cups farro, rinsed and drained
½ cup white wine
3 cups chicken or vegetable stock
¼ cup cream
good handful parsley, chopped
2 cups frozen broad beans, blanched and peeled
1 large ball fresh mozzarella in whey, drained
sea salt and ground pepper
Preheat the oven to 180°C fan bake.
Put the tomatoes on a lined baking tray and roast until they are starting to split. Set aside until ready to serve.
Heat the olive oil in a large sauté pan and cook the leek, garlic, fennel seeds and tarragon with a good pinch of salt until tender.
Add the farro and wine and let it bubble up and reduce down.
Add a third of the stock and cook, stirring occasionally until it is just about absorbed. Continue to cook over a medium heat adding more stock and letting it cook down until the farro is tender while still retaining a chewy texture. It should still be a little soupy at the end of cooking, if it’s too dry stir in more stock or water.
Stir in the cream and when hot, gently mix through most of the chopped parsley and broad beans. Season to taste.
To serve: Spoon the risotto on to warm plates and add the roasted tomatoes.
Rip the mozzarella into 4 pieces and place on top. Garnish with the remaining parsley, a drizzle of olive oil and a grind of pepper.