Project Description

orange risotto scaled

Full Recipe in Details

If the weather is a little cooler then try the delicious Roast Fennel and Orange Risotto below, also so delicious especially when combined with some pan fried fresh scallops!

  • 3cm piece fresh ginger

  • 4 cups vegetable stock

  • 1 tablespoon olive oil

  • 1 fennel

  • 3-4 Spring onions,  thinly sliced

  • 2 garlic cloves

  • ½ teaspoon of salt

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • ½ cup dry white wine

  • 1 cup Arborio rice

  • 1-tablespoon butter

  • Segments from 2 oranges

  • Zest from 2 oranges

  • Handful fresh coriander

  • Handful fresh parsley

  • 1-2 sprigs fennel leaves

  • 1/8 cup Parmesan cheese, thinly sliced

  • Cooking time 40 minutes, Serves 4-6

  • In a small-medium saucepan, bring vegetable broth to a simmer. Reduce heat to medium.  Add ginger to stock. The secret to really good risotto lies in the stock. Add several slices of ginger to the store bought kind as well. Ginger adds depth in flavor and a hint of spice.  In a medium pot, heat olive oil over medium temperature. Add sliced fennel, spring onion, garlic, pinch of salt, cumin and coriander; cook until soft (5- 7 minutes). Add Arborio rice and stir. Add white wine and cook until most of the wine has evaporated.

  • Half a cup at a time, transfer stock into the risotto pot, stir frequently, but not consistently, until the liquid is mostly absorbed. Repeat, until you have used all of the stock. This should take twenty to twenty-five minutes. The best way to know is by tasting; cooked rice is soft, but not mushy. If the rice is not fully cooked, stir in more water 1 cup at a time until ready.

  • Once rice is cooked, taste for seasoning. Add more salt, if needed. Turn burner off, add butter and stir vigorously. This step will make your risotto creamy and luscious.  Add herbs, orange segments and zest.  Mix until well incorporated. When ready to serve, sprinkle a couple slices of good Parmesan cheese, and several thin slivers of raw fennel. Serve immediately. If you like, add a pan-seared prawn or scallop or 2 atop the rice. Enjoy!


Have a great week ahead and happy local food eating.

Share this recipe