Ingredients

• 1

  cup
  White Arborio Rice suggested substitutions
• 6

  cups
  vegetable stock
• ¹⁄₂

  cups
  onion, diced
• ¹⁄₂

  cups
  fennel, bulb, chopped
• ¹⁄₂

  cups
  fennel, fronds, chopped
• ¹⁄₂

  cups
  parsley, chopped
• ¹⁄₂

  cups
  basil
• ¹⁄₂

  cups
  green apple, cubed
• ¹⁄₂

  cups
  olive oil
• ¹⁄₂

  cups
  Parmesan, grated
• ¹⁄₄

  cups
  Parmesan or Pecorino Romano, grated
• 4
  garlic, bulbs, whole
• Sea salt and cracked black pepper to taste
• Parsley for garnish
• Basil for garnish

Instructions

1. In a large sauté pan, sauté rice in 1 Tbsp. olive oil over medium heat for 5 minutes. Add onion and fennel root and sauté for another 5 minutes. Remove from heat and set mixture aside.
2. In a medium saucepan, bring 6 cups vegetable stock to a boil and reduce to a simmer.
3. Add rice to sauté pan. One ladle at a time, add stock to the rice mixture, adding a ladle each time the previous stock has evaporated.
4. In a blender, add fennel fronds, parsley, basil, green apple, garlic, olive oil, and Parmesan. Pulse until fully incorporated.
5. Once risotto is al dente, add onion/fennel mixture and blended mixture into the rice mixture. Turn heat to medium-low and stir for 3 minutes. Add ¼ cup Parmesan or Pecorino Romano. Stir for 2 more minutes. Garnish with parsley and/or basil and extra Parmesan. Enjoy!