Roasted Fennel, Macadamia and Buckwheat Risotto

It’s even more delicious than it looks.

roasted fennel
Roasted fennel bulbs we did on the barbie. Inspiration for dish.

saute
Saute diced onion or 5 spring onions in olive oil, coriander stems chopped finely, (anchovies if u like) and garlic, then add diced celery and fennel stalks until soft. Add 1 cup washed (and soaked if u can) buckwheat and saute until buckwheat starts to toast. Over a medium heat add a good dash of white wine and saute for a minute, then start adding 500mls simmering veggie stock one ladle at a time – stirring as you go. This’ll take about 15 mins.

fennel
Almost there. Just need to add about 1 tbsp of the ‘fennel and macadamia purée’.

puree
In a blender I puréed 2 cups roasted fennel, 1/4 red onion, 1/2 cup roasted macadamias from Rainforest Foods, 1 tsp Dijon mustard, 1 cup veggie stock, dash of olive oil, and about one cup of mixed fresh herbs I had in the garden – oregano, basil, coriander and parsley.

finito

Finito! Finished.

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