Roast Fennel Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat the oven to 200°C.
  • Sweat the onion in the oil till softening then add the garlic, fennel seeds and herbs and sweat for a further two minutes.
  • Add the rice (and saffron, if using), stirring to coat with oil, then the wine or vermouth.
  • Stir till almost absorbed, then begin adding stock, about a ladle (¼ pint) at a time, stirring regularly till almost absorbed.
  • 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.
  • Continue adding all the stock to the rice as described until used up and the rice feels cooked.
  • Season to taste, perhaps erring on the side of caution.
  • At this point, add the roasted fennel, along with the margarine and Parmazano and stir through till melted and incorporated.
  • Check seasoning again - it'll probably be OK now - and serve on warm plates, passing pepper and more Parmazano.
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