Fennel & Saffron Risotto with Shishito Peppers & Romesco Sauce

Fennel & Saffron Risotto

with Shishito Peppers & Romesco Sauce

40 MIN
2 Servings
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From the Test Kitchen

This creamy risotto gets its sunny, vibrant color from a touch of fragrant saffron added during cooking—plus fresh fennel that’s been lightly browned to enhance its gentle sweetness.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Fennel & Saffron Risotto with Shishito Peppers & Romesco Sauce
Title
  • 1 cup Carnaroli Rice
  • 3 oz Shishito Peppers
  • 2 cloves Garlic
  • 1 Fennel Bulb
  • 1 Shallot
  • 2 Tbsps Crème Fraîche
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 1 oz Castelvetrano Olives
  • 1 pinch Saffron
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut off and discard any stems from the fennel, then halve, core, and medium dice the bulb. Pit and roughly chop the olives. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

Start the risotto
2 Start the risotto

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot, chopped garlic, and diced  fennel; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and combined.

Finish the risotto
3 Finish the risotto

To the pot, add the saffron and 3 ½ cups of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

Cook the peppers
4 Cook the peppers

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to a bowl. 

Finish & serve your dish
5 Finish & serve your dish

To the bowl of cooked peppers, stir in the romesco sauce until thoroughly coated. Taste, then season with salt and pepper if desired. Serve the finished risotto topped with the dressed peppers and chopped olives. Enjoy!

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Fennel & Saffron Risotto

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut off and discard any stems from the fennel, then halve, core, and medium dice the bulb. Pit and roughly chop the olives. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

2 Start the risotto

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot, chopped garlic, and diced  fennel; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and combined.

Start the risotto
Finish the risotto
3 Finish the risotto

To the pot, add the saffron and 3 ½ cups of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

4 Cook the peppers

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to a bowl. 

Cook the peppers
Finish & serve your dish
5 Finish & serve your dish

To the bowl of cooked peppers, stir in the romesco sauce until thoroughly coated. Taste, then season with salt and pepper if desired. Serve the finished risotto topped with the dressed peppers and chopped olives. Enjoy!

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