Fennel and blood orange risotto

I’m trying to eat more prebiotic rich foods to help feed the probiotic bacteria in my gut and restore balance in my gut microbiome. Fennel is a natural source of prebiotic and it tastes so good! The combination of fennel, pine nuts and the blood orange is so delicious! Its also such a simple, easy recipe :)  

You will need:

1 large fennel bulb

2 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

140g risotto rice

175 ml white wine

550ml hot vegan stock

Zest 1 lemon

50g toasted pine nuts

1 blood orange, sliced

Handful of parsley chopped

Salt + pepper 

Method:

Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both.

Fry the onion, garlic and chopped fennel in the olive oil until soft ( leave a small amount of chopped fennel as a topping). Add the rice and stir for 1 min. Pour over the white wine and simmer until it has evaporated, gradually add the stock, a ladleful at a time, stirring until the liquid is absorbed. 

Once the rice is cooked, add the lemon, chopped parsley, pine nuts and a pinch of salt and pepper.

Transfer to your plates and top with the remaining fennel and blood orange.

If you are not vegan, some grated parmesan on top will go very well! 

Enjoy!