Coconut Milk Risotto with Roasted Fennel, Broccoli and Cauliflower

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Rating: 5
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Prep Time15minutes
Cook Time25minutes
Passive Time
people
Nutrition Facts
Coconut Milk Risotto with Roasted Fennel, Broccoli and Cauliflower
Amount Per Serving
Calories 339 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 441mg 18%
Potassium 419mg 12%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 4g
Protein 8g 16%
Vitamin A 27%
Vitamin C 139%
Calcium 26%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

YUM! I noticed some great looking organic fennel in the grocery store the other day and picked up some. I wasn’t quite sure what I was going to do with it but bought it anyway!

When I was young I remember holiday dinners were always finished with a stalk of fennel and a small glass of red wine for dipping. The licorice-taste and crisp texture always had me looking forward to this tradition.

I decided to roast the fennel, using the entire head (about the size of a fist), without the leaves. The result…bellissimo!

ENJOY!

 

Roasted Veggies

Ingredients

  • 1 head fennel size of fist, cut into slices, discard leaves
  • 10 oz. broccoli flowerettes
  • 10 oz. cauliflower flowerettes
  • 1/3 cup fresh parsley chopped
  • 2 Tbl. olive oil
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder

Directions

  1. Line a cookie sheet with foil and place veggies in single layer.
  2. Toss with olive oil and seasonings. Mix with hands until evenly coated.
  3. Bake in a 375 degree oven for 25 minutes, or until fork-tender.

Coconut Milk Risotto

Ingredients

  • 2 Tbl. olive oil
  • 1 medium onion chopped
  • 1 cup Arborio Rice
  • 1/2 cup White Wine
  • 1 can reduced fat coconut milk
  • 2 1/4 cups water hot
  • 1 Tbl. Better than Bouillon, vegetable
  • 1/2 cup Follow Your Heart Parmesan Shreds

Directions

  1. Cook risotto according to package directions, substituting coconut milk for part of the hot water and adding boullion.
  2. Stir in Vegan Parmesan and toss in cooked veggies

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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