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Roasted Fennel and Blood Orange Risotto
http://www.cannellevanille.com/2012/01/days-of-blood-oranges-and-f...
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Photo © Aran Goyoaga
Ingredients
categorized
original
1 medium fennel bulb, thinly sliced
3 tablespoons olive oil
Pinch of sea salt
3 to 4 cups (750 ml to 1 liter) vegetable broth
1 large shallot, minced
2 garlic cloves, minced
1/2 teaspoon fennel seeds
1 cup (200 g) arborio rice
1/4 cup (60 ml) dry white wine
2 small blood oranges, segmented (reserve the juice of the remaining pulp after segmenting)
1/2 cup finely grated Parmesan cheese
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Blood oranges, small
(
2
)
Fennel bulb, medium
(
1
)
Shallot, large
(
1
)
Canned Goods
Vegetable broth
(
3
cups
)
Cooking & Baking
Fennel seeds
(
1/2
teaspoon
)
Garlic cloves
(
2
)
Olive oil
(
3
tablespoons
)
Sea salt
(
1
Pinch
)
Pasta & Grains
Arborio rice
(
1
cup
)
Dairy
Parmesan cheese
(
1/2
cup
)
Beer, Wine & Liquor
White wine, dry
(
1/4
cup
)
Preparation
Read recipe preparation on
cannellevanille.com
Cannelle et Vanille
www.cannellevanille.com
All 156 recipes
Social Stats
67.7
Rating
1-100
62
Tweets
28
Facebook
Shares
2
StumbleUpon
Views
1,287
PinterestPins
Recipe Stats
Published January 24, 2012 (1 year ago).
32 people saved this recipe.
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