I have made a lot of risotto in my life. It is my go-to entertaining dish of choice. Risotto is a classy dish. It is the kind food that is elegant, tastes great, but is also budget friendly. A little bit of Arborio rice goes a long way, and if you add a lot of suff, every bite can be different, and special.
PrintFennel and Orange Risotto
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
This Fennel and Orange Risotto combines the unexpected sweetness of oranges with the warmth of fennel-infused Arborio rice for a delightful and elegant dish.
Ingredients
- 1/2 inch slice fresh ginger
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium fennel bulb, thinly sliced
- 2-3 shallots, thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup Arborio rice
- 1 cup freshly squeezed orange juice
- Zest of 1 orange
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a small-medium saucepan, bring the vegetable broth to a simmer. Add the ginger slice to the broth and reduce the heat to medium to keep it warm.
- In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced fennel and shallots, cooking for about 5 minutes until they are soft and translucent.
- Add the minced garlic, cumin powder, and coriander powder to the skillet, stirring for about 1 minute until fragrant.
- Add the Arborio rice to the skillet, stirring to coat the grains in the oil and spices. Cook for about 2 minutes until the rice is slightly translucent around the edges.
- Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue this process for about 15-20 minutes until the rice is creamy and cooked through.
- Stir in the orange juice and zest, cooking for an additional 2-3 minutes until the juice is absorbed and the risotto is creamy.
- Remove from heat and stir in the butter. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with fresh parsley.
Notes
Use freshly squeezed orange juice for the best flavor. The risotto is best served immediately, but it can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of broth or water to loosen the texture. For a vegan version, omit the butter or substitute with a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8
- Sodium: 600
- Fat: 8
- Carbohydrates: 55
- Fiber: 5
- Protein: 6
- Cholesterol: 10
