Ingredients with Measurements:
- 1 fennel bulb, sliced
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. On a baking sheet, toss the sliced fennel and cherry tomatoes with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
3. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
4. Add the Arborio rice to the pot and stir to coat with the onion and garlic mixture. Cook for 1-2 minutes, or until the rice is lightly toasted.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Begin adding the vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. Once all of the broth has been added and absorbed, stir in the roasted fennel and tomatoes.
8. Remove the pot from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 14g
Carbohydrates: 60g
Protein: 11g
Sodium: 910mg
Sugar: 6g
Fiber: 5g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked shrimp or scallops to the risotto for a seafood twist.
- Substitute roasted red peppers for the roasted fennel.
- Add a handful of chopped fresh herbs, such as basil or parsley, to the risotto just before serving.
Tips and tricks:
- Stirring the risotto constantly while adding the broth is key to achieving a creamy texture.
- Use a wooden spoon to stir the risotto, as it won't scratch the pot like a metal spoon would.
- To save time, roast the fennel and tomatoes ahead of time and store in the refrigerator until ready to use.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the risotto, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the risotto in individual bowls, garnished with a sprinkle of grated Parmesan cheese and a few fresh fennel fronds.
Garnishes:
- Grated Parmesan cheese
- Fresh fennel fronds
- Chopped fresh herbs, such as basil or parsley
Pairings:
- A crisp green salad with a lemon vinaigrette
- A glass of white wine, such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Grilled or roasted vegetables, such as asparagus or zucchini
- Garlic bread or crusty bread for dipping in the risotto
Troubleshooting advice:
- If the risotto is too thick, add a splash of vegetable broth or water to thin it out.
- If the risotto is too thin, continue cooking it over low heat, stirring constantly, until it thickens up.
Food safety advice:
- Make sure to cook the risotto to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover risotto in the refrigerator within 2 hours of cooking.
Food history:
Risotto is a traditional Italian dish that originated in the northern region of Lombardy. It is typically made with Arborio rice, which is a short-grain rice that is high in starch and creates a creamy texture when cooked.
Flavor profiles:
This roasted fennel and tomato risotto is savory and slightly sweet, with a hint of anise flavor from the fennel.
Serving suggestions:
Serve this risotto as a main course for a vegetarian dinner, or as a side dish for grilled or roasted meats.
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Region: Italian
Taste: Savory, Earthy, Sweet, Tangy, Herbaceous