Author: Carolyn Severin, Hamama Success Team Member

Prep Time:  5 minutes

Cook Time: 20 minutes

Makes:  2-4 Servings

This creamy fennel risotto is the perfect side dish for dinner, especially if you are entertaining. The mix of arborio and wild rice creates the perfect texture and the hints of fennel and brie cheese create the perfect flavor. Each bite is truly delicious!

• 1 cup arborio rice
• ⅔ cup wild rice
• 4 cups bone broth
• 2 fennel bulbs, chopped finely
• 1 cup fennel microgreens with seeds on top, chopped finely
• 1 tbsp fennel fronds, chopped finely
• 1 onion, chopped finely
• ⅔ cup brie cheese
• 3.4 fl oz almond milk
• ⅕ cup dry white wine
• ½ lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

1. Rinse and drain both types of rice and cook according to instructions. Instead of adding water, use the bone broth for the rice. Set your rice aside once done.
2. Heat up a medium sized skillet over medium-high heat. Add in the onion and cook until translucent, stirring occasionally.
3. Add in your cut fennel bulb with the onions and drizzle your lemon juice over the top. Cook for another 5 minutes.
4. Toss your fennel fronds and fennel microgreens (with seeds attached) into the pan and stir for a minute until fragrant.
5. Add the white wine to the mixture and let cook until absorbed / evaporated.
6. Add your two rices into the mixture then add in the brie cheese and almond milk. Stir occasionally until the rice feels thick and creamy.
7. Once your creamy fennel risotto is ready, add salt and pepper to taste and top off with some extra fennel microgreens and enjoy!