Fennel Risotto : Grow Wild - Organic groceries for home delivery in Scotland

Fennel Risotto

2 tablespoons light olive oil;
3 shallots;
1 stick of celery finely sliced (optional) ;
2 garlic cloves finely sliced;
300 g / 11 oz vialone nano or other risotto rice;
1.25 litres / 2 pints hot vegetable stock, made with 1 teaspoon bouillon powder;
2 fennel bulbs, roughly chopped, green fronds removed;
6 tablespoons dry white wine;
50 g / 1 1/2oz Parmesan;
freshly grated sea salt and freshly ground black pepper

Heat the oil in a large heavy-bottomed saucepan. Add the shallots and celery, if using, and sauté until translucent. Add the garlic and continue to fry for a couple of minutes without allowing it to brown.

Add the rice and stir over a low heat until it becomes translucent. Add a ladleful of the hot stock and stir constantly until the liquid is fully absorbed.

Add the fennel, half the wine and another ladleful of stock. Stir frequently, adding a ladleful of stock at a time.

Though you might not need to stir the whole time, it is important that you only add a little more stock when the previous lot is absorbed.

Add the remaining wine along with the last of the stock. Remove from the heat and stir in half the Parmesan. Put a lid on the pan and let the risotto rest for 1 minute while the cheese melts.

Then give it a final vigorous stir, season with salt and pepper to taste and serve the rest of the Parmesan separately.

(from Cranks Fast Food by Nadine Abensur)

Register Now!

Fennel Risotto