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Recipe by olive magazine

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1. Melt a knob of butter in a wide shallow pan then cook the onion and garlic until softened. Add the cauliflower and fennel and cook for 2-3 minutes.
2. Add the rice and turn so it gets coated in the butter. Tip in the wine and stir until absorbed. Gradually add the stock, stirring until you have a creamy risotto with a little bite. Stir in the parsley with another knob of butter and season

328 kcalories, protein 10.1g, carbohydrate 66.2g, fat 3.2 g, saturated fat 1.1g, fibre 4.8g, salt 0.39 g

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• Dorothea

  21 November 2007

  Dorothea commented on this recipe

  Surprisinglygood, added leeks and peas.

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• Orla

  16 November 2008

  Orla rated and commented on this recipe

  

  Waste of fennel but cauliflower was good and would have in risotto again.

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• JM

  18 April 2009

  JM rated and commented on this recipe

  

  Absolutely delicious. Fennel and cauliflower mix is superb. Try adding just a spoonful of Pernod/Pastis to the wine to really bring out the flavours of the fennel.

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• Belkey

  20 April 2009

  Belkey rated and commented on this recipe

  

  Really quite bland, too boring to bother doing again.

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Ingredients

• butter
• 1 small onion , finely chopped
• 1 garlic clove , finely chopped
• ½ small head cauliflower , roughly chopped
• 1 bulb fennel , halved and shredded
• 300g arborio rice
• 1 glass white wine
• 1l vegetable stock , fresh, cube or concentrate , kept hot
• a small handful flat-leaf parsley , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes

Ingredients

• butter
• 1 small onion , finely chopped
• 1 garlic clove , finely chopped
• ½ small head cauliflower , roughly chopped
• 1 bulb fennel , halved and shredded
• 300g arborio rice
• 1 glass white wine
• 1l vegetable stock , fresh, cube or concentrate , kept hot
• a small handful flat-leaf parsley , roughly chopped

328 kcalories, protein 10.1g, carbohydrate 66.2g, fat 3.2 g, saturated fat 1.1g, fibre 4.8g, salt 0.39 g

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