Risotto with Roasted Fennel
Buttery Peas
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 6 cups low-sodium vegetable broth
- 3 cups water
- 1 large bulb fennel, thinly sliced (about 3 cups)
- 4 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp butter
- 1 onion, chopped
- 2½ cups Arborio rice
- 1 cup vegan dry white wine
- 1 cup freshly grated Parmesan cheese
- 1 tsp lemon zest
- ¼ tsp crushed red pepper
Instructions
- Preheat oven to 450°F; place a large rimmed baking sheet in oven while preheating.
- Meanwhile, bring broth and water to a simmer in a large saucepan.
- Toss together fennel, oil, salt, and pepper; spread in a single layer on preheated baking sheet. Bake 15 minutes or until fennel is browned and tender, stirring once.
- Melt butter in a Dutch oven over medium heat. Add onion, and cook 6 to 8 minutes; increase heat to medium-high. Add rice, and cook 1 minute. Stir in wine; bring to a boil, and cook until liquid is almost evaporated, stirring often.
- Add broth mixture to rice mixture, ½ cup at a time, and cook until liquid is almost evaporated after each addition, stirring often (about 20 to 30 minutes total). Remove from heat; vigorously stir in cheese.
- Toss together roasted fennel, zest, and red pepper; serve over risotto. Top with Buttery Peas recipe, if desired.
Side Dish Ingredients
- 1 (16-oz) pkg frozen green peas
- 2 Tbsp butter
Side Dish Instructions
- Heat peas according to package directions; toss with butter. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
531
|
100
|
631
|
| Fat (g) | 22 | 4 | 26 |
| Sat. Fat (g) | 8 | 2 | 10 |
| Protein (g) | 18 | 4 | 22 |
| Carb (g) | 68 | 12 | 80 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 736 | 32 | 768 |
| T. Sugs (g) | 5 | 4 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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