Who doesn't love a creamy dish of risotto? Fennel adds a light, fresh taste to this no-cheese vegan version, which is bursting with crisp-tender asparagus and green beans, peppery arugula, and zesty radishes.
Nutrition per serving may change if servings are adjusted.
1 tablespoon olive oil
1 medium fennel bulb, trimmed and chopped
2 cloves garlic, minced
1 cup arborio rice
1 (14 ounce) can vegetable broth
1¾ cups water
12 ounces fresh asparagus and/or green beans, trimmed and cut into 1-inch pieces
2 cups coarsely chopped fresh arugula or spinach
½ cup chopped radishes
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh mint or basil
Heat oil in a large saucepan over medium heat. Add fennel and garlic; cook about 5 minutes or until the fennel is tender, stirring occasionally. Add the uncooked rice. Cook about 5 minutes or until the rice is golden brown, stirring frequently. Remove from heat.
Meanwhile, bring broth and the water to boiling in a medium saucepan. Add green beans, if using. Cover and cook for 5 minutes. Add asparagus, if using. Cover and cook for 2 to 3 minutes more or just until the vegetables are tender. Using a slotted spoon, transfer the vegetables to a bowl, reserving the broth mixture in the saucepan. Set the vegetables aside. Reduce heat; cover and keep the broth mixture simmering.
Carefully stir 1 cup of the broth mixture into the rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Stir another 1 cup of the broth mixture into the rice mixture. Continue to cook, stirring frequently, until liquid is absorbed. Add another 1 cup of the broth mixture, ½ cup at a time, stirring frequently until the broth is absorbed. (This should take 18 to 20 minutes total.)
Stir in the remaining broth mixture. Cook and stir until rice is slightly firm (al dente) and creamy. Stir in the cooked asparagus and/or beans, the arugula (or spinach), radishes, parsley, and mint. Serve immediately.