The Hut Fennel Risotto with Orange & Almond Salad

Serving size

1 person 2 people 4 people

Ingredients

1 fennel
250g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
1 onion
40g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
1 orange
1 unwaxed lime
10g flaked almonds (Nuts)
20g rocket
1 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
1 leek
40g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
60g 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.)

Allergens

Contains: Eggs, Milk, Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	579Kcal
	446kJ	2424kJ
Fat	5.3g	29g
of which saturates	1.6g	8.7g
Carbohydrates	12g	66g
of which sugars	3.1g	17g
Protein	3.2g	17g
Salt	0.29g	1.6g
Fibre	1.4g	7.8g

Ingredients

60g maple and mustard dressing (use a quarter) (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
40g Soft Cheese (use half) (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
1 unwaxed lime (use half)
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)

Allergens

Contains: Eggs, Milk, Nuts, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	123Kcal	699Kcal
	514kJ	2926kJ
Fat	6.9g	39g
of which saturates	2.4g	13g
Carbohydrates	12g	66g
of which sugars	3.0g	17g
Protein	4.1g	23g
Salt	0.33g	1.9g
Fibre	1.4g	7.8g

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4 of 5 a day New The Hut

The Hut Fennel Risotto with Orange & Almond Salad

Name: The Hut Fennel Risotto with Orange & Almond Salad - Recipe Box
Brand: Mindful Chef
Price: 11.85 GBP
Availability: InStock

Prep time: 15 mins

Total time: 35 mins

Cuisine: European

Food group: Dairy

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.

Cooking Instructions

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.

Before you start

Pull out a large frying pan, a medium frying pan, a medium bowl, a measuring jug & a grater

Start the prep

Halve the fennel lengthways. Cut one half into 1cm thin wedges, then thinly slice the remaining half. Finely dice the onion. Trim and slice the leek into 1/2cm half-moons. Finely grate the cheese

Garnish time

Heat the medium frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
Reheat the pan with 1 tsp oil. Once hot, add the fennel wedges and cook for 4-5 mins on each side, until soft and golden. Season with salt and pepper

Risotto time

Meanwhile, heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion, thinly 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

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 half pack of maple mustard dressing, juice from half the lime (or to taste) and 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