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Creamy leek risotto topped with tender roasted fennel.

IvanEats recipe

Leek Risotto with Roasted Fennel

Prep 20 minCook 1 hOriginal: 4 servings
Cooking for
4
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Ingredients

Roasted Fennel

Leek Risotto

Method

Roasted Fennel

  1. Preheat the oven to 150°C.
  2. Trim the fennel bulbs and cut each one lengthwise into quarters, keeping the core intact so the wedges hold together. Finely chop some of the fennel fronds and set aside for serving.
  3. Add 2 tbsp cooking oil to a large bowl and season with salt and black pepper. Add the fennel wedges and gently toss until evenly coated.
  4. Heat the remaining 1 tbsp cooking oil in a frying pan or griddle over medium-high heat. Sear the fennel, cut-side down, until deeply golden.
  5. Transfer the fennel to a lightly oiled or parchment-lined baking dish. Dot the 3 tbsp butter around the fennel, cover tightly with aluminium foil and roast for 40 minutes.
  6. Remove the foil, increase the oven temperature to 200°C and roast for another 10 minutes, or until the fennel is tender and lightly browned.
  7. Meanwhile, combine the olive oil, lemon juice, lemon zest and honey in a small bowl.
  8. When the fennel comes out of the oven, brush or drizzle generously with the lemon and honey mixture. Set aside while you finish the risotto.

Leek Risotto

  1. Heat the olive oil and 1 tbsp butter in a wide pan over medium-low heat.
  2. Add the shallot and leek and cook gently until soft and translucent, without letting them brown.
  3. Add the garlic and risotto rice. Cook for 1–2 minutes, stirring frequently, until the rice is lightly toasted and the grains begin to look translucent around the edges.
  4. Pour in the white wine and cook, stirring, until it has almost completely reduced.
  5. Add a ladle of the warm vegetable stock and stir regularly until most of the liquid has been absorbed. Continue adding the stock one ladle at a time, allowing each addition to absorb before adding the next.
  6. Continue cooking this way for around 18–20 minutes, or until the rice is creamy but still has a slight bite in the centre. You may not need all of the stock.
  7. Remove the pan from the heat. Stir in the remaining 2 tbsp butter, followed by the Parmigiano Reggiano and Pecorino. Add a small splash of stock if needed to loosen the risotto. It should be creamy and slowly spread across the plate rather than sit in a stiff mound.
  8. Taste and season with salt and plenty of black pepper.
  9. Divide the risotto between plates and top each serving with a few wedges of roasted fennel. Finish with extra grated Parmigiano Reggiano and the reserved fennel fronds.

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Leek Risotto with Roasted Fennel | IvanEats