• 4servings
  • 330calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1, B3, C, P
MineralsFluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 tsp fennel seeds , crushed

  2. 2 tomatoes , chopped

  3. a large pinch of saffron threads, crushed

  4. olive oil

  5. 1 small onion , finely chopped

  6. 1 1/2l vegetable stock

  7. 275g arborio rice

  8. 125ml white wine

  9. 3 tbsp Parmesan (or vegetarian alternative), grated

Instructions Jump to Ingredients ↑

  1. Mix the fennel seeds with the chopped tomatoes. Pour 1 tbsp of boiling water over the saffron to soak. Heat the olive oil in a wide, shallow pan and then add the onion with a bit of seasoning and cook for a few minutes until softened. Heat the stock in a separate pan until simmering.

  2. Add the rice to the onion and cook until the grains are glistening, about 3 minutes. Pour in the saffron, stir for a minute and then add the wine. Stir until absorbed.

  3. Add one ladle of stock and stir again until absorbed. continue this process for about 10-12 minutes or until the rice is done but has a bite to it. Add the tomatoes and fennel seeds and cook for a minute. Serve with the grated Parmesan.


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