Recipes Sage Risotto with Fried Fennel & Tomatoes 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Detroit ice cream brand getting scooped up by Meijer, Walmart stores admin April 1, 2022 New Recipe: Insomnia Cookies is bringing us the cookie butter desserts we deserve admin April 13, 2021 New Recipe: Denada Charlotte Haygarth Sophie Lawrence Jayde Taylor turn idea into a sugar-free ice cream empire admin March 2, 2021 New Recipe: Nigella Lawson says Malteser cake is her most popular with fans – ‘so moving’ admin March 30, 2022 New Recipe: Irish potato bread recipe, the perfect St. Patrick’s Day brunch admin February 22, 2022 New Recipe: After a year of sourdough and banana bread, change it up for St. Patrick’s Day admin March 10, 2021 About The Author More from this Author One Response BushyEyes October 14, 2021 ## Sage Risotto with Fennel For an easy fall dinner recipe, this sage risotto with fennel is a must. It’s rich, creamy, and topped with charred fennel and tomatoes. Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4 Calories: 259kcal ### Equipment * Large pot * Skillet ### Ingredients * 2 tablespoons plus teaspoons neutral oil divided * 2 shallots peeled and diced * 2 tablespoons butter * .1 ounce sage leaves about 12 leaves, divided * 1 cup carnaroli or arborio rice * 4–6 cups warm water or stock * 1 small fennel bulb cored and thinly sliced * 1 pint Campari tomatoes quartered * Salt and pepper to taste ### Instructions #### Prepare the sage: * Mince all but 4 of the sage leaves and set them aside. #### Start the risotto: * Heat 2 teaspoons of neutral oil in a large pot over medium heat. Add the shallots and cook for 5 minutes until softened. * Melt the butter into the shallots. Once frothy, add the minced sage leaves and cook for 1 minute. * Add the rice and toss to coat. Cook for 2 minutes until the rice begins to toast slightly. Sprinkle everything lightly with salt and pepper. * Ladle in one cup of warm water or stock and stir every few minutes until the water is mostly absorbed. Continue alternating adding one cup of water at a time, stirring between each addition. Only add more liquid as the liquid becomes absorbed by the rice. Continue for 30 minutes, stirring regularly, until all of the liquid is absorbed and the rice is tender and creamy—taste and season with salt and pepper. Turn off the heat and allow the risotto to rest for 5 minutes. #### Cook the fennel and tomatoes: * Before the risotto finishes cooking, prepare the fennel and tomatoes—heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the fennel and cook without moving for 4–5 minutes. Flip and add the tomatoes and spread them into an even layer. Cook for an additional 5–6 minutes until the tomatoes begin to char around the edge. Spoon the fennel and tomatoes into a bowl and wipe out the skillet. #### Fry the sage leaves: * Heat the remaining 1 tablespoon oil in the skillet over high heat. Once hot, add the sage leaves in an even layer and cook for 45 seconds until crispy. Immediately transfer to a paper towel and season with salt. #### To serve: * Divide the warm risotto between shallow bowls and pile the tomatoes and fennel on top. Garnish with a crispy sage leaf and spoon any extra tomato juice from the bowl over each dish. Enjoy! ### Nutrition Calories: 259kcal | Carbohydrates: 46g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 362mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1161IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 3mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.