Fennel-Onion-Orange Risotto

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

250 ml (1 cup) red onion, chopped
60 ml (4 tbsp) butter
1 fennel bulb, chopped
30 ml (2 tbsp) Sambuca
375 ml (1 1/2 cups / 360 g) Arborio rice, not rinsed
125 ml (1/2 cup) commercial orange juice
1.5 L (6 cups) vegetable stock, at a simmer
5 ml (1 tsp) orange zest, grated finely
Salt and freshly ground pepper, to taste
15 ml (1 tbsp) flat-leaf parsley, chopped

 

Directions

  1. In a large, heavy-bottomed saucepan, caramelize the onion in the butter.
  2. Add the fennel and Sambuca and cook 1 minute until the alcohol has evaporated.
  3. Add the rice and stir well to coat each grain.
  4. Add the orange juice and stir until the liquid has been absorbed by the rice.
  5. Add half the stock, reduce the heat and cook until the liquid has been absorbed by the rice, stirring occasionally with a wooden spoon. Add the orange zest and season to taste.
  6. Add the rest of the stock a little at a time, stirring constantly, until the rice is creamy but still al dente.
  7. Serve in heated soup plates, sprinkled with parsley.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2406

Fennel-Onion-Orange Risotto
Fennel-Onion-Orange Risotto