Somali-style Fennel Risotto

Ingredients

In this Somali adaptation of the Italian classic, the traditional risotto is infused with Somali spices and flavors. The addition of Somali spices adds a unique twist to the dish, giving it a distinct aroma and taste that sets it apart from the original Italian version. The use of fennel, a popular ingredient in Somali cuisine, adds a subtle sweetness and depth of flavor to the risotto. We alse have the original recipe for Risotto di finocchi, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 large fennel bulb, thinly sliced 1 large fennel bulb, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom 1/4 teaspoon cardamom
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced fennel to the pot and cook for another 5 minutes, until the fennel starts to soften.
3. 3.
   In a separate pan, toast the cumin powder, coriander powder, turmeric powder, paprika, cinnamon, cardamom, black pepper, and salt for a minute until fragrant.
4. 4.
   Add the Arborio rice to the pot with the fennel and onion, and stir well to coat the rice with the flavors.
5. 5.
   Gradually add the vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
6. 6.
   Continue adding the vegetable broth and stirring until the rice is cooked al dente, about 20-25 minutes.
7. 7.
   Once the risotto is cooked, remove from heat and let it rest for a few minutes.
8. 8.
   Serve the Somali-style Fennel Risotto hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Fennel — Make sure to thinly slice the fennel bulb to ensure it cooks evenly and imparts its flavor throughout the risotto.

Tips & Tricks

• For a creamier risotto, stir in a tablespoon of vegan butter or olive oil at the end of cooking.
• If you prefer a spicier risotto, add a pinch of cayenne pepper or chili flakes to the Somali spice blend.
• Feel free to add your favorite vegetables, such as peas or roasted bell peppers, to the risotto for added texture and flavor.
• To make the dish more substantial, serve the Somali-style Fennel Risotto with grilled chicken or fish on the side.
• Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Somali-style Fennel Risotto as a main course, accompanied by a fresh green salad and warm crusty bread.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ramekin or a small bowl. Invert it onto the plate and garnish with a sprig of fresh cilantro or parsley.