Roasted Fennel & Veggie Sushi Rice Risotto

Ingredients

• 1 cup Sushi rice, uncooked
• 1 tbsp ghee
• 1 cup fennel bulb, thinly sliced (fronds reserved for garnish)
• 1 tbsp olive oil, divided
• 1/4 tsp salt, divided
• 1/8 tsp hing, bloomed
• 1/2 cup zucchini, diced
• 1 tbsp green onions (green parts only), sliced
• 2 to 2 1/2 cups fresh vegetable broth (not bouillon cubes or concentrate), warmed
• 1/4 cup parmesan cheese
• 2 tbsp pine nuts
• 1 tbsp fresh chives, chopped
• 2 tbsp hemp seeds

Instructions

1. 1Roast the Fennel:** Preheat oven to 425°F. Toss sliced fennel with 1/2 tbsp olive oil and a pinch of salt on a sheet pan. Roast 18–20 minutes, stirring once, until tender and lightly caramelized.
2. 2Warm Broth & Toast Nuts:** Meanwhile, warm the vegetable broth in a small saucepan over low heat and keep it warm. Toast the pine nuts in a small dry skillet over medium heat for 2–3 minutes, stirring often, until golden; set aside.
3. 3Sauté Aromatics & Rice:** In a separate saucepan, heat the remaining 1/2 tbsp olive oil over medium heat. Add hing and green onions; cook 30 seconds until fragrant. Add the sushi rice directly from the bag and stir gently to coat, toasting for 1 minute until the edges look translucent.
4. 4Build the Creaminess:** Add warm broth to the rice one ladleful (about 1/2 cup) at a time. Stir frequently but gently, letting each addition absorb before adding the next. Because sushi rice cooks faster, this will take about 15–18 minutes total. Add the zucchini for the last 3 to 5 minutes.
5. 5Finish and Serve:** Remove from heat and stir in the roasted fennel, parmesan, ghee, hemp seeds, and remaining salt until creamy. Divide between bowls, top with reserved fennel fronds, toasted pine nuts, and fresh chives. Serve immediately.