Fennel & Saffron Risotto with Shishito Peppers & Romesco Sauce

Fennel & Saffron Risotto with Shishito Peppers & Romesco Sauce

Sunny, vibrant, and fragrant with a gentle sweetness.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 1 oz olives
  • 1.5 oz Romesco sauce
  • 3 oz shishito pepper
  • oil
  • 2 tsp oil
  • 2 tbsp crème fraîche
  • 1.8 pt water
  • saffron
  • 1 shallot
  • 2 clove garlic
  • 1 fennel bulb
  • salt
  • black pepper
  • Step 1

    Step 1

    Serve the finished risotto topped with the dressed peppers and chopped olives.

  • 1 oz olives
  • Step 2

    To the bowl of cooked peppers, stir in the romesco sauce until thoroughly coated. Taste, then season with salt and pepper if desired.

  • 3 tbsp Romesco sauce
  • Step 3

    Transfer to a bowl.

    Step 4

    Season with salt and pepper. Continue to cook.

    Step 5

    Add the pepper pieces in an even layer. Cook, without stirring.

  • 3 oz shishito pepper
  • Step 6

    In a medium pan (nonstick, if you have one), heat olive oil on medium-high.

  • oil
  • Step 7

    Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

  • 2 tbsp crème fraîche
  • Step 8

    Reduce the heat to medium-high.

    Step 9

    To the pot, add the ingredients; heat to boiling on high.

  • 3.5 cup water
  • saffron
  • Step 10

    Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and combined.

    Step 11

    Cook, stirring frequently, 2 to 3 minutes, or until softened.

    Step 12

    Add the ingredients; season with salt and pepper.

  • 1 shallot
  • 2 clove garlic
  • 1 fennel bulb
  • salt
  • black pepper
  • Step 13

    In a medium pot, heat olive oil on medium-high.

  • 2 tsp oil
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