Fennel and orange risotto

Posted by Dana McMahan on February 29, 2008

I love crunchy, sweet fennel, with its delicate, almost-licorice flavor. It pairs winningly with orange in this delicious risotto, resulting in a refreshing dish – surprising for something as rich as risotto usually is. Fennel, a wonderful winter vegetable, offers more than a unique flavor – its antioxidants and immunity-boosting vitamin C are just what you want to stock up on in flu and cold season. As an added bonus it’s high in fiber, folate and potassium.

1 1/2 cups Risotto Rice (Arborio)
4 cups vegetable broth, heated
4 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped shallot
Juice and zest of one small orange
1/3 cup fennel, diced
1/3 cup grated Parmesan cheese

Combine 1 tablespoon butter and the olive oil in a large heavy saucepan.

Add shallots and cook until golden.

In another saucepan, cook fennel over medium heat in 2 tablespoons butter until soft.

Add rice to shallots, stirring to coat. Toast about one minute. Begin adding broth a ladle or two at a time (cooking and stirring until absorbed before adding more).

Add fennel with the last cup of liquid. Cook and stir until last cup of liquid is absorbed. Rice should be tender yet firm with a creamy sauce.

Remove from heat; stir in remaining tablespoon butter, orange juice and zest and Parmesan cheese.

TAGS: Fennel, Risotto
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