Rizoto s opečeným fenyklem

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onion, finely chopped 1
garlic clove, finely chopped 2
tablespoons olive oil 2
teaspoon fennel seed 1
teaspoon dried tarragon 1
teaspoon dried dill 0,5
fluid ounces dry white wine or vermouth 3
ounces risotto rice (arborio or carnaroli) 9
teaspoon saffron, crushed (optional) 0,5
tablespoon olive oil 1
large fennel bulb, trimmed and chopped 1
1,5-1,75 pints hot vegetable stock (use a light stock e.g. made with Marigold bouillon powder)
seasoning
tablespoon vegan margarine 1
tablespoon vegan parmesan cheese, plus extra to serve (e.g. Parmazano) 1

1 Pre-heat the oven to 200°C.

2 2

3 Sweat the onion in the oil till softening then add the garlic, fennel seeds and herbs and sweat for a further two minutes.

4 3

5 Add the rice (and saffron, if using), stirring to coat with oil, then the wine or vermouth.

6 4

7 Stir till almost absorbed, then begin adding stock, about a ladle (1 pint) at a time, stirring regularly till almost absorbed.

8 5

9 Meanwhile, toss the fennel in the olive oil and a little seasoning and place in a roasting tin in the oven for 15 - 20 minutes until just cooked.

10 6

11 Continue adding all the stock to the rice as described until used up and the rice feels cooked.

12 7

13 Season to taste, perhaps erring on the side of caution.

14 8

15 At this point, add the roasted fennel, along with the margarine and Parmazano and stir through till melted and incorporated.

16 9

17 Check seasoning again - it´ll probably be OK now - and serve on warm plates, passing pepper and more Parmazano.

Roast fennel risotto

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