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Creamy Artichoke + Fennel Risotto
This creamy risotto has a delicate anise flavour from the fennel and a lovely sharpness from the lemon.
Ingredients
Ingredients
- olive oil
- onion, thinly sliced
- fennel, thinly sliced
- garlic cloves, minced
- arborio rice
- vegan white wine
- vegetable stock
- salt + pepper
- marinated artichokes in oil, drained + quartered (or use jarred)
- lemon, zest + juice
- fresh coriander, to serve
Method
- 1
Heat 3 tablespoons of olive oil in a pan on a medium heat. Add the onion and fennel and cook for 3 minutes until soft. Add the garlic for 1 further minute.
- 2
Add the rice, toasting and stirring it for 2 minutes.
- 3
Add the wine, 250ml (8.5 fl.oz) of stock, 1/2 teaspoon salt + a good pinch of pepper.
- 4
Allow the rice to absorb the stock then add another 250ml (8.5 fl.oz). Repeat this 3 more times until all the stock is used up and the rice is cooked to your liking. The first 250ml (8.5 fl.oz) takes about 2 minutes and the remainder about 4 - 5 minutes each.
- 5
When the risotto is almost done stir through the marinated artichokes, lemon juice and zest. Adjust the seasoning with salt and pepper to taste. Then serve with some fresh coriander leaves if you like.
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