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Roasted Fennel And Blood Orange Risotto

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Roasted Fennel And Blood Orange Risotto

Ingredients

  • 1 medium fennel bulb, thinly sliced
  • 3 tablespoons olive oil
  • pinch of sea salt
  • 3 to 4 cups (750 ml to 1 liter) vegetable broth
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon fennel seeds
  • 1 cup (200 g) arborio rice
  • 1/4 cup (60 ml) dry white wine
  • 2 small blood oranges, segmented (reserve the juice of the remaining pulp after segmenting)
  • 1/2 cup finely grated parmesan cheese
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