Directions:
- Pre-heat the oven to 200°C.
- Sweat the onion in the oil till softening then add the garlic, fennel seeds and herbs and sweat for a further two minutes.
- Add the rice (and saffron, if using), stirring to coat with oil, then the wine or vermouth.
- Stir till almost absorbed, then begin adding stock, about a ladle (1/4 pint) at a time, stirring regularly till almost absorbed.
- Meanwhile, toss the fennel in the olive oil and a little seasoning and place in a roasting tin in the oven for 15 - 20 minutes until just cooked.
- Continue adding all the stock to the rice as described until used up and the rice feels cooked.
- Season to taste, perhaps erring on the side of caution.
- At this point, add the roasted fennel, along with the margarine and Parmazano and stir through till melted and incorporated.
- Check seasoning again - it'll probably be OK now - and serve on warm plates, passing pepper and more Parmazano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 830.39 Kcal (3477 kJ) | ||
| Calories from fat | 255.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.42g | 44% | |
|---|---|---|---|
| Sodium | 650.48mg | 27% | |
| Potassium | 645.31mg | 14% | |
| Total Carbs | 112.55g | 38% | |
| Sugars | 10.82g | 43% | |
| Dietary Fiber | 6.41g | 26% | |
| Protein | 11.13g | 22% | |
| Vitamin C | 21.1mg | 35% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 8.2mg | 45% | |
| Calcium | 132mg | 13% | |
| Amount Per 100 g | |||
| Calories | 108.82 Kcal (456 kJ) | ||
| Calories from fat | 33.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 44% | |
|---|---|---|---|
| Sodium | 85.24mg | 27% | |
| Potassium | 84.56mg | 14% | |
| Total Carbs | 14.75g | 38% | |
| Sugars | 1.42g | 43% | |
| Dietary Fiber | 0.84g | 26% | |
| Protein | 1.46g | 22% | |
| Vitamin C | 2.8mg | 35% | |
| Iron | 1.1mg | 45% | |
| Calcium | 17.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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