ROAST FENNEL RISOTTO

Roast Fennel Risotto image

Provided by ID2448

Time 55m

Yield 2 serving(s)

Number Of Ingredients 15

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)

Steps:

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.

Nutrition Facts : Calories 455.7, Fat 21, SaturatedFat 2.9, Sodium 73.7, Carbohydrate 54.9, Fiber 5.3, Sugar 2.8, Protein 5.8