Roast Fennel Risotto Recipe

Name: Roast Fennel Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 tablespoons olive oil; 1 teaspoon fennel seed; 1 teaspoon dried tarragon; 1/2 teaspoon dried dill; 3 fluid ounces dry white wine or 3 fluid ounces vermouth; 9 ounces risotto rice (arborio or carnaroli); 1/2 teaspoon saffron, crushed (optional); 1 tablespoon olive oil; 1 large fennel bulb, trimmed and chopped; 1 1/2 - 1 3/4 pints hot vegetable stock (use a light stock e.g. made with Marigold bouillon powder); seasoning; 1 tablespoon vegan margarine; 1 tablespoon vegan parmesan cheese, plus extra to serve (e.g. Parmazano)

Servings: persons

1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 teaspoon fennel seed
1 teaspoon dried tarragon
1/2 teaspoon dried dill
3 fluid ounces dry white wine or 3 fluid ounces vermouth
9 ounces risotto rice (arborio or carnaroli)
1/2 teaspoon saffron, crushed (optional)
1 tablespoon olive oil
1 large fennel bulb, trimmed and chopped
1 1/2 - 1 3/4 pints hot vegetable stock (use a light stock e.g. made with Marigold bouillon powder)
seasoning
1 tablespoon vegan margarine
1 tablespoon vegan parmesan cheese, plus extra to serve (e.g. Parmazano)

1
Pre-heat the oven to 200u00b0C.
2
Sweat the onion in the oil till softening then add the garlic, fennel seeds and herbs and sweat for a further two minutes.
3
Add the rice (and saffron, if using), stirring to coat with oil, then the wine or vermouth.
4
Stir till almost absorbed, then begin adding stock, about a ladle (1/4 pint) at a time, stirring regularly till almost absorbed.
5
Meanwhile, toss the fennel in the olive oil and a little seasoning and place in a roasting tin in the oven for 15 - 20 minutes until just cooked.
6
Continue adding all the stock to the rice as described until used up and the rice feels cooked.
7
Season to taste, perhaps erring on the side of caution.
8
At this point, add the roasted fennel, along with the margarine and Parmazano and stir through till melted and incorporated.
9
Check seasoning again - it'll probably be OK now - and serve on warm plates, passing pepper and more Parmazano.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 onion, finely chopped, 2 garlic cloves, finely chopped, 2 tablespoons olive oil, 1 teaspoon fennel seed, and more.

Yes, Roast Fennel Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Fennel Risotto

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