This fennel and mushroom risotto recipe is a light version of the classic risotto, made without the extra cheese and without any butter. Less rich and more satisfying!
1 cup uncooked Arborio rice
2 T olive oil
1 leek, sliced
3 garlic scapes, chopped fine
1 1/2 cup mushrooms, sliced
1 jalapeno pepper, diced
1 tsp fennel seeds
1 medium fennel bulb, thinly sliced
2 1/2 cups vegetable stock
1/2 grated Parmesan cheese
1/2 lemon juiced
1. Pre-heat oven to 350 degrees and place fennel in a pan sprinkled with 1 T of oil. Roast in oven 30 minutes.
2. Heat remaining oil in a 4 quart pot, saute the leek and scapes until tender, add fennel seeds and jalapeno pepper for just a couple of minutes, stirring often. Add the mushrooms and cook until soft.
3. Mix in the Arborio rice, making sure it is nicely coated with the cooked ingredients and add 1/4 of a cup of stock at a time, stirring frequently until stock is absorbed. Continue adding 1/4 cup of the liquid at a time, stirring until absorbed, until all 2 1/2 cups are absorbed in the rice.
4. Sprinkle in the Parmesan cheese and mix in until completely incorporated, mix in the cooked fennel and lemon juice, and serve immediately.
Consider this a template for risotto: literally, you can make delicious risotto with a few complementary ingredients and only a piquant flavor or two.
Eating well improves one’s chances of longevity: living well for a long time. We’ve adopted some of the notions of Chinese dietetics and this recipe is a great representation of both cooking method and ingredients providing quality nourishment while being easily digestible.
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