Baked Fennel Risotto

fennel risotto in a white bowl with a spoon in it on a wooden board.

4.91 from 11 votes

This baked fennel risotto is full of flavour from the herbs and vegetables, and makes a lovely cosy and warming fall dinner. Serves 2 people fairly generously. A vegetarian, gluten free and low histamine recipe.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Lunch, Main Dish

Cuisine: American, British, Italian

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 326kcal

Author: Claire

Ingredients

1 tablespoon olive oil
1 garlic clove minced or finely diced
½ white onion diced
1 cup arborio rice
1 fennel bulb stems and core removed, diced
½ zucchini diced
1 cup kale diced
2.5 cups vegetable broth
2 tablespoon cream cheese
1 tablespoon thyme leaves
1 tablespoon parsley
pinch salt
pinch black pepper optional

Instructions

Preheat the oven to 200C / 390F.
Gently fry onion and garlic in a little olive oil, in a pan or an ovenproof dish for 5-6 minutes or until softened. Add the fennel and zucchini and fry for a further 4-5 minutes until beginning to soften.
Transfer the vegetables to an ovenproof dish (if you were using a different pan on the stove top), and then add the rice and vegetable broth. Stir very throughly so the rice is evenly distributed in your dish. Bake for 15 minutes.
After 15 minutes, remove from the oven and stir so the rice is again evenly distributed. If the risotto looks too dry then add more vegetable broth. Bake for another 15 minutes.
Remove from the oven and stir in the cream cheese, kale (if using), and season with salt and pepper (if using) and the thyme leaves. Bake for a further 3-4 minutes. Then plate up, garnish with a sprinkle of herbs and enjoy!

Notes

Be sure to fry the fennel and zucchini to begin with, as this will help it soften.
Stir the risotto mixture very thoroughly before baking as the rice needs to be evenly distributed so it can absorb the stock.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

black pepper, which scores 2.
garlic, which scores 1.
vegetable broth will vary depending upon ingredients used.
kale is not rated on the SIGHI list.

Nutrition