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–+ servings
Serving fennel and apple risotto

Fennel and apple risotto

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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes

Equipment

  • 1 small saucepan to keep the stock simmering
  • 1 larger pot to cook the risotto in
  • 1 soup ladle or cup to add warm stock to the risotto

Ingredients
  

  • 1 whole onion
  • 1 bulb Fennel
  • 1 clove garlic
  • 1 cup Arborio rice
  • ½ cup white wine
  • 3 cups vegetable stock
  • 1 apple Use a tart variety
  • ¼ cup dried currants
  • ¼ cup nutritional yeast
  • black pepper
  • ¼ cup walnuts

Instructions
 

  • Finely dice the onion. Halve the fennel bulb, remove the root and slice it thinly.
  • Bring the vegetable stock to a simmer in a small saucepan. You want to be able to add hot stock to the risotto as it cooks.
  • In another pot, saute the onion and fennel in a little oil until the onion is translucent and tender. Add the garlic and apple and saute for a minute more. Add the dried currants.
  • Add the rice and toast the rice for about 3 to 4 minutes.
  • Add the wine. Let the wine cook for a minute to allow the alcohol to evaporate. Now, add a ladle of stock and stir.
  • Keep adding stock a ladleful at a time until the rice is cooked but still has a bit of a bite. Add the nutritional yeast, and add a final ladle of stock. The risotto will continue to absorb liquid and you want the consistency to be creamy and not stodgy. This should take about 15-20 minutes
  • Spoon the risotto into bowls. Garnish with reserved fennel tops and walnuts.

Nutrition

Serving: 1servingCalories: 530kcalCarbohydrates: 80gProtein: 12.5gFat: 15g
Servings 2 people
Calories 530
Keyword fennel recipe, healthy, risotto
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