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Fennel & Saffron Risotto
with Shishito Peppers & Romesco Sauce
40 min
Vegetarian
i
Wellness at Blue Apron
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Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 600 Cals/serving
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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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fresh
ingredients
Title
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1 cup Carnaroli Rice
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3 oz Shishito Peppers
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2 cloves Garlic
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1 Fennel Bulb
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1 Shallot
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2 Tbsps Crème Fraîche
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3 Tbsps Romesco Sauce (Contains Almonds)
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1 oz Castelvetrano Olives
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1 pinch Saffron
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
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