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
Units
Scale
- 1/2 inch slice fresh ginger
- 4 cups (960 ml) vegetable broth
- 1 tbsp (15 ml) olive oil
- 1 medium fennel bulb, thinly sliced
- 2-3 shallots, thinly sliced
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 cup (240 ml) Arborio rice
- 1 cup (240 ml) freshly squeezed orange juice
- Zest of 1 orange
- 1 tbsp (15 ml) 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