Kitchen Tips:
This risotto needs no stirring while it bakes. It’s easy to forget the pot is very hot once it’s out of the oven; we wrap tea towels around the pot handles as a reminder.
Baked risotto with roasted fennel
1
PREP TIME
10 min
Makes
4 Servings
* PLUS Cooking time: 35 minutes
George Whiteside
Ingredients
- 2 cups vegetable broth
- 2 garlic cloves
- 1 large tomato , chopped
- 1 onion , finely chopped
- 1 cup arborio rice
- 1 tsp Italian seasoning
- 1 large fennel bulb
- 1 tbsp olive oil
- 1 egg , beaten
- 1/2 cup grated parmesan
Instructions
- Preheat oven to 400F. Pour broth into a large ovenproof pot and place over medium-high. Add garlic, tomato, onion, rice and seasoning. Stir occasionally until it comes to a boil. Tightly cover pot with an ovenproof lid or foil and bake in centre of oven until liquid is absorbed, 20 to 25 min.
- Meanwhile, cut fennel into quarters, then slice into long thin wedges. Save green feathery fronds for garnish. Place on a small rimmed baking sheet and lightly toss with oil. Roast, stirring once or twice, until tender-crisp, 12 to 15 min.
- Remove pot and baking sheet from oven. Stir egg and parmesan into risotto. Spoon into bowls and top with more cheese, if desired. Serve fennel alongside.
Nutrition (per serving)
- Calories
- 332,
- Protein
- 12 g,
- Carbohydrates
- 53 g,
- Fat
- 9 g,
- Fibre
- 4 g,
- Sodium
- 628 mg.
FILED UNDER: bake Dinner fall recipes vegetables Vegetarian winter recipes
