This oozy, creamy risotto is teamed with saffron, courgette and fennel. Fennel may be a new vegetable to your kitchen, but you may find that it’s seriously underrated! Fennel’s crisp, fresh flavour combined with the sweet aromatic hint of saffron, makes this dish very special! It also includes 3 of your 5 a day, so it delivers on both taste and nutrition!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Netherend Butter Salted(ContainsMilk)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Steve's Leaves Peashoots - DO NOT USE
Fill a pot with water (amount specified in the ingredient list) and add the saffron and vegetable stock pot. Bring to the boil on high heat.
While your stock heats up, prepare your veggies. Cut the leafy top from the fennel and keep to one side. Cut your fennel bulb in half lengthways. Remove the tough core at the base (see picture) and then cut into slices about the width of your little finger. Cut the shallot in half through the root, peel and then chop into ½cm chunks (or as small as you can!).
Peel and grate the garlic (or use a garlic press if you have one) and cut the top and bottom off the courgette. Cut your courgette at an angle into 1cm thick slices. Roughly chop your fennel top. Keep to one side.
Heat a frying pan over high heat and add a splash of oil. When the oil is hot, add your fennel slices and cook for 5 mins, stirring frequently until nicely caramelised and soft enough to eat. Once cooked, remove from the pan and keep to one side. Wipe out the pan with some kitchen paper, we will use it again later.
Now for your risotto! Place a wide bottomed saucepan on medium heat and add half the butter. When your butter has melted, add your shallot. Cook for 3 mins, stirring frequently until your shallot is soft. Add your garlic, cook for another minute and then add the rice. Stir well to make sure your rice is nicely coated in your butter.
Add a ladleful of your boiling stock to your rice and stir with long sweeping motions until your stock is almost absorbed. Add another ladleful of stock, stir again and repeat this process until nearly all of your stock is absorbed by your rice. This should take around 15-17 mins. Welcome to the art of making the perfect risotto! Tip: The risotto is cooked when the rice has the tiniest bite left in it and the consistency is that of porridge.
Return the frying pan you used for your fennel to high heat. Cook your courgette slices for 3 mins on each side. Don’t be tempted to turn them too quickly, they need to char and blacken slightly. Pop your courgette slices on a chopping board and allow to cool before cutting in half.
Finish your risotto by stirring in your fennel slices and fennel top, half the hard Italian cheese and your remaining butter. Add a squeeze of lemon juice and taste your risotto to check the seasoning. Add salt and black pepper if necessary.
Serve your risotto in a bowl and arrange some of your courgette on top. Finish with some pea shoots and a final sprinkling of hard Italian cheese.