Baked risotto with roasted fennel



10 min


4 Servings

* PLUS Cooking time: 35 minutes
Baked risotto with roasted fennel

George Whiteside


  • 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


  • 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.

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.