Saffron Fennel Risotto with White Beans and Lemon

A creamy risotto with saffron, mildly sweet fennel and white beans, finished with lemon zest and toasted almonds. A filling, fully vegetarian dish for after work.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 160 g Arborio risotto rice
• 1 pc fennel bulb
• 1 pc shallot
• 1 pc garlic clove
• 2 tbsp olive oil
• 20 g butter
• 600 ml vegetable stock
• 1 pinch saffron threads
• 1 can white beans (drained)
• 40 g Parmesan, freshly grated
• 1 pc organic lemon (zest and juice)
• 20 g flaked almonds
• 1 bunch parsley
• salt
• pepper

Method

1. Halve the fennel, remove the core and cut the bulb into small cubes. Finely dice the shallot and garlic. Chop the parsley, wash the lemon well under hot water, zest it and squeeze out the juice.
2. Heat the vegetable stock in a pot and keep it warm over low heat. Soak the saffron threads in 2 tbsp of the hot stock.
3. Heat 2 tbsp olive oil in a wide pan over medium heat, and sweat the shallot and fennel in it for 5 minutes until soft. Add the garlic and cook for 1 more minute.
4. Add the rice and let it turn translucent, stirring, for 2 minutes. Stir in the saffron stock.
5. Gradually stir in the warm stock, always letting it be absorbed before adding more. Repeat this for about 18 minutes, until the rice is al dente and creamy.
6. Rinse the white beans, drain them well and fold them in during the last 3 minutes.
7. Take off the heat and stir in the butter, Parmesan, lemon zest and 1 to 2 tbsp lemon juice. Season with salt and pepper and let rest for 2 minutes.
8. Toast the flaked almonds without fat in a dry pan until golden brown, and remove them as soon as they smell fragrant.
9. Plate the risotto, sprinkle with parsley and toasted almonds, and serve immediately.