I love a big bowl of hot and creamy risotto – it warms you just like a soup on a cold fall or winter day, but is more filling and so more satisfying for a hungry stomach. And it’s really easy to make and extremely versatile since you can add pretty much all kinds of veggies you have at hand. You can also mix several vegetables or legumes in your risotto – just like fennel and white beans. To add a little extra flavor, I added some lemon juice and zest, which really took the dish from ‘good’ to ‘wow’. Just make sure to add the lemon right before serving, this way you get the best and most intense lemon flavor.
- 150 g risotto rice
- 150 g white beans, cooked
- 400 ml vegetable stock
- 100 ml white wine or vegetable stock
- 1 big fennel
- 1 medium sized onion
- 2 cloves of garlic
- 1 lemon
- 1 tablespoon nutritional yeast
- vegetable oil
- black pepper
Wash and clean the vegetables. Peel the onion and garlic cloves and cut into fine cubes. Remove the greens from the fennel and set aside. Cut the fennel into bite sized pieces.
Heat some oil in a medium sized pot and gently roast the onion and garlic for a couple of minutes. Add the risotto rice, stir well and roast for another couple of minutes. Deglaze with white wine and wait until all the fluid is absorbed by the rice, then add one quarter of the vegetable stock. Stir well and add another quarter of the vegetable stock once the rice has absorbed most of the fluids. Add the third quarter of the vegetable stock and the fennel, stir well and let simmer for five minute before adding the remaining vegetable stock, nutritional yeast and the white beans. Be careful when mixing the ingredients, you don’t want to mush the beans!
Meanwhile, juice and zest the lemon. Once the risotto is done, remove from the heat and stir in lemon zest and juice. Season to taste with salt and black pepper. Garnish with fennel greens for serving. Enjoy!
Note: This makes three servings.