Fennel & Carrot Risotto

Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:

• 1 medium fennel bulb, trimmed and finely chopped (reserve fronds for garnish)

• 3 medium carrots, peeled and diced

• 1 cup Arborio rice

• 1 small onion, finely chopped if using or 1 cup finely sliced cabbage

• 1 tsp truffle oil

• 4 cups vegetable broth, kept warm

• 2 tablespoons olive oil

• 1/4 cup nutritional yeast (for a cheesy flavour)

• 1 tablespoon lemon juice

• Salt and pepper to taste

• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Vegetables:

   • Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped fennel and carrots, and sauté for about 5-7 minutes, until they begin to soften.

   • Remove the vegetables from the pot and set them aside.

2. Cook the Onion/cabbage

   • In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion/cabbage and cook until translucent, about 3 minutes.

3. Toast the Rice:

   • Add the Arborio rice to the pot with the onion /cabbage and truffle oil. Stir continuously for 2-3 minutes to toast the rice slightly.

4. Cook the Risotto:

   • Start adding the warm vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and cooked al dente, about 20 minutes.

5. Add the Vegetables:

   • When the rice is almost fully cooked, stir in the sautéed fennel and carrots. Cook for another 5 minutes, allowing the flavours to meld together.

6. Finish the Risotto:

   • Stir in the nutritional yeast for a cheesy flavour, lemon juice, salt, and pepper. Taste and adjust seasoning if necessary.

7. Serve:

   • Serve the risotto hot, garnished with fennel fronds, chopped parsley, and a drizzle of olive oil. Delicious accompanied with a side green salad with rocket and balsamic dressing.