Gorgeously creamy, fresh, and cozy 💛 This caramelised fennel and sweet corn risotto has the most perfect texture with hints of comforting rosemary and zesty lemon 🌿🍋
Plus, it’s vegan! 🌱🌱
I use this base recipe of my vegan risotto quite often because it’s so easy, quick and lets me throw whatever veg is left in the fridge at the end of the week! A handful of woodland mushrooms, butternut squash, or roasted beetroot/celeriac would also be a decadent addition to this dish 🥰 The world (or the back of the fridge) is your oyster!!
VEGAN CARAMELISED FENNEL & CORN RISOTTO
-1 glug olive oil
-1/2 onion, chopped
-1 carrot, peeled and chopped
-1 stalk celery, chopped
-2-3 garlic cloves, minced
-3 stalks fresh Rosemary, chopped
-1 bulb fennel, leafy parts removed and blub sliced into strips
-1 cup arborio rice
-1 stock cube
-2 tbsp nutritional yeast
-1 litre plenishdrinks cashew milk (may need more or less- can replace half with water)
-1 can sweet corn, drained and rinsed
-a pinch of salt
-zest and juice of 1 lemon
1. Heat a glug of olive oil in a large pot. Add the onion, celery, carrot, garlic and cook until softened. Add the fennel’s down a sprinkle of salt. Sauté until turning a golden brown colour.
2. Pour the arborio rice in the pot. Fry for a few seconds before crumbling the stock cube in, and adding the nutritional yeast.
3. Pour 1/2 cup of cashew milk in to deglaze the pan. Once fully absorbed, continue adding cashew milk 1/2 a cup at a time, stirring constantly and tasting as you go. Once the rice is soft, stir in the sweet corn and cook for another a few minutes. Add in the lemon zest, a squeeze of lemon and serve hot 💛💛