With half of our induction hobs and our oven out of order for about a month (grrr), I had to become quite creative in one pot cooking.
To offset the meaty onslaught of the Burgerweek, I promised Chantal to post some more veggie recipes. No problem, here it goes!
Not too many changes were made to this fennel risotto recipe I posted last year. The original was already really tasty, but I decided to add a bunch of griddled green asparagus and fresh peas. Consequently, a really nice summer risotto chuck full or veggies. Continue reading “Asparagus, Pea and Fennel Risotto with Chopped Pistachios”
Oven bakes are so convenient, especially for large groups, and due to the long oven-time, they are usually bursting with flavor.
A quick and super tasty weekday stir-fry!
I found this recipe in the wine/food pairing section of the Gall & Gall magazine. Fennel risotto is very subtle and has a nice sweetish touch.