Roast Fennel Risotto

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 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 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)

Recipe

• 1 pre-heat the oven to 200°c.
• 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 (¼ 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.