Saffron Risotto with Orange-Glazed Fennel

Saffron Risotto

with Orange-Glazed Fennel

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving
  • View All
    Nutrition Label
    Download

We’re giving risotto—a classic, creamy rice dish from northern Italy—a few sophisticated twists. A pinch of saffron stirred into the rice as it cooks adds flavor and sunny color. To finish, we’re topping each bowl with roasted fennel, glazed with fresh orange juice for more sweetness.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stems from the fennel. Halve the bulb lengthwise; cut out and discard the core, then thinly slice. Peel and finely chop the shallot. Peel and roughly chop the garlic. Halve the orange; squeeze the juice into a bowl, straining out any seeds.

Roast the fennel:
2 Roast the fennel:

Line a sheet pan with aluminum foil. Place the sliced fennel on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Start the risotto:
3 Start the risotto:

While the fennel roasts, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lighlty browned. Add the verjus. Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off.

Finish the risotto:
4 Finish the risotto:

Add the saffron and 3 ½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and 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 mascarpone cheese and half the butter. Season with salt and pepper to taste.

Glaze the fennel:
5 Glaze the fennel:

Once the risotto has cooked for about 15 minutes, in a medium pan, combine the orange juice, remaining butter, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook on medium-high, stirring frequently and swirling the pan, 1 to 2 minutes, or until slightly thickened and the butter is melted. Turn off the heat. Add the roasted fennel and stir to coat. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the finished risotto topped with the glazed fennel and parmesan cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stems from the fennel. Halve the bulb lengthwise; cut out and discard the core, then thinly slice. Peel and finely chop the shallot. Peel and roughly chop the garlic. Halve the orange; squeeze the juice into a bowl, straining out any seeds.

2 Roast the fennel:

Line a sheet pan with aluminum foil. Place the sliced fennel on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the fennel:
Start the risotto:
3 Start the risotto:

While the fennel roasts, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lighlty browned. Add the verjus. Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off.

4 Finish the risotto:

Add the saffron and 3 ½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and 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 mascarpone cheese and half the butter. Season with salt and pepper to taste.

Finish the risotto:
Glaze the fennel:
5 Glaze the fennel:

Once the risotto has cooked for about 15 minutes, in a medium pan, combine the orange juice, remaining butter, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook on medium-high, stirring frequently and swirling the pan, 1 to 2 minutes, or until slightly thickened and the butter is melted. Turn off the heat. Add the roasted fennel and stir to coat. Season with salt and pepper to taste.

6 Serve your dish:

Serve the finished risotto topped with the glazed fennel and parmesan cheese. Enjoy!

Serve your dish: