Another delicious recipe by the wonderful Phoebe of @_naturalnourishment for this super good looking fennel and fig risotto!
1 small fennel bulb.
1/2 pack @organicorealfoods risotto.
2 fresh figs .
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.