The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
THE HUT Fennel Risotto with Orange & Almond Salad
Step into summer by the seaside with Mindful Chef x The Hut. This comforting risotto stars easy-cook rice, simmering alongside sweet leek and velvety cream cheese. Delicate fennel, lightly charred until golden, lifts every bite. Serve alongside a refreshing orange salad, studded with toasted almonds, for the perfect balance of flavours and textures.
4 of 5 a day
New
The Hut
Serving size
Ingredients
- 40g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 1 leek
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 20g rocket
- 10g flaked almonds (Nuts)
- 1 unwaxed lime
- 1 orange
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 onion
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 fennel
Nutritional Information
Calories: 579
Protein: 17g
Carbs: 66g
Fat: 29g
Ingredients
- 40g Soft Cheese (use half) (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 1 unwaxed lime (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 20g rocket (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 orange (use half)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 leek (use half)
- 1 onion (use half)
- 1 fennel (use half)
Nutritional Information
Calories: 699
Protein: 23g
Carbs: 66g
Fat: 39g
THE HUT Fennel Risotto with Orange & Almond Salad
Step into summer by the seaside with Mindful Chef x The Hut. This comforting risotto stars easy-cook rice, simmering alongside sweet leek and velvety cream cheese. Delicate fennel, lightly charred until golden, lifts every bite. Serve alongside a refreshing orange salad, studded with toasted almonds, for the perfect balance of flavours and textures.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a measuring jug & a grater
Start the prep
- Trim and thinly slice half the fennel, then cut the remaining into 1cm wedges. Finely dice the onion. Trim and slice the leek into 1/2cm half-moons. Finely grate the cheese
Risotto time
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion, sliced fennel and leek and cook for 4-5 mins, until softened. Season with salt and pepper
- Stir in the garlic herb paste and cook for a further 1 min
- Stir in 200ml hot water (100ml for 1 person). Bring to the boil and stir in rice, breaking it up with a wooden spoon
- Simmer for 3-4 mins, until thickened. Season with salt and pepper. Add a splash of water if it's a little dry
Garnish time
- Meanwhile, heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the fennel wedges and cook for 4-5 mins on each side, until soft and golden. Season with salt and pepper
- Add the almonds to the pan for the final minute and toast until golden
Make the salad
- With a small knife, peel and remove the pith from the orange. Carefully cut out the segments and add to the medium bowl, along with the maple mustard dressing, juice from half the lime (or to taste), a pinch of salt and pepper
- When ready to serve, toss the rocket and toasted almonds through the salad
Plate up
- Stir the soft cheese, half the Italian cheese and a squeeze of lime juice through the risotto
- Share the fennel risotto between bowls, topped with the fennel wedges. Sprinkle over the remaining grated cheese. Serve with the orange salad alongside
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