Fennel and Orange Risotto
Ingredients
- ½ inch slice fresh ginger
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium fennel
- 2-3 shallots thinly sliced
- 2 garlic cloves
- ½ teaspoon of salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ cup dry white wine
- 1 cup Arborio rice
- 1-tablespoon butter
- Segments from 2 oranges
- Zest from 2 oranges
- Handful fresh cilantro
- Handful fresh parsley
- 1 sprig fennel leaves
- ⅛ cup Parmegiano Reggiano thinly sliced (optional)
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