Name: Fennel and Seafood Risotto
Prep time: 15 min
Cook time: 50 min
Yield: 4
Ingredients: 1 package (450 ml) Knocean Foods seafood sauce, thawed according to package instructions; 5 cups (1.25 litres) water; 2 cups (280 g) fennel, diced (about 1 medium fennel bulb); 1 onion, chopped; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 1 ½ cups (315 g) arborio rice; 1 bay leaf; 3 thyme sprigs; ½ cup (125 ml) dry white wine; 2 tbsp butter; 1 cup (70 g) fresh Parmesan cheese, finely grated; 1 lemon, zest finely grated; Fennel fronds, finely chopped, for serving

In a pot, combine the seafood sauce and water. Bring to a boil. Keep warm.
In a large pot over medium heat, soften the fennel, onion and garlic in the oil for 5 minutes.
Add the rice to the pot of vegetables and cook for 1 minute, stirring to coat well with the oil. Add the bay leaf and thyme. Add the wine and let reduce by half, stirring constantly.
Add the seafood sauce mixture to the pot, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more. Cook for 35 to 40 minutes or until the rice is al dente and the risotto is slightly runny but the liquid has thickened. Remove from the heat and let sit for 2 minutes.
Add the butter and Parmesan to the pot. Stir vigorously for 30 seconds. Adjust the seasoning.
Serve the risotto in shallow bowls. Garnish with the lemon zest and fennel fronds. Serve immediately.

Fennel and Seafood Risotto

Ingredients

Instructions