Ever struggle with cooking for a crowd due to the variety of food allergies and requirements that come with it? Risotto is a perfect go-to option thanks to it's versatility, satisfying needs of gluten free, vegetarian and even vegan eaters. This delightful rice imitates pasta and makes a perfect background to carry vegetables or meat.
In this version, carrots and fennel take center stage to give an interesting warm fennel flavor with the slight sweetness of carrots. When cooked properly, risotto is creamy on it's own but I did dip into some manchego cheese for a bit of extra salty creamy goodness. Not only does it taste good, but it develops a gorgeous golden color.
There are keys to cooking risotto to help develop the creaminess are pretty easy to get down; toast the rice, preheat the liquid before adding it and use a wooden spoon to help determine when to add more broth (more on that below). Take your time and let the risotto develop, it's worth it.
This dish is great on its own or pair it with roasted meat as a side dish for a fat and happy crowd pleasing meal.
