Fennel & Fig Risotto

Fennel & Fig Risotto
Another delicious recipe by the wonderful Phoebe of @_naturalnourishment for this super good looking fennel and fig risotto! 
Serves 2. 

1 small fennel bulb. 
1/2 pack @organicorealfoods risotto. 
2 fresh figs . 
1/4c walnuts. 
Small handful parsley . 
1tbsp lemon juice. 
1/4tsp coconut oil. 
2c boiling water. 

Heat your oven to 190°C, cut the fennel into 1/4, rub with a little coconut oil & toast for 20 mins. 
Meanwhile take a sauté pan, add the 1/4tsp coconut oil & the rice , toss lightly over a gentle heat to toast. 
Begin adding the water 1/2c at a time, stir & leave to simmer. Continue with the rest of the water as the rice absorbs it, check for texture & add more water if needs be.
Shred the parsley & roughly chop the walnuts. 
Spoon your risotto onto plates, top with the roasted fennel, slices of fig & a tumble of nuts & herbs all finished with a squeeze of lemon.


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