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 brown 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.
New
7 plants
Low sat fat
The Hut
Serving size
Ingredients
- 80g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 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.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 unwaxed lime
- 40g rocket
- 20g flaked almonds (Nuts)
- 2 orange
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 2 tbsp garlic, basil and parsley paste (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
- 2 onion
- 2 fennel
Nutritional Information
Calories: 540
Protein: 14g
Carbs: 64g
Fat: 27g
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 brown 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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a large bowl, a measuring jug & a grater
Start the prep
- Trim and thinly slice 1 fennel, then cut the remaining into 1cm wedges. Finely dice the onions. Trim and slice the leek into 1/2cm half-moons. Finely grate the cheese
Simmer the risotto
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, sliced fennel and leek and cook for 6-7 mins, until softened. Season with salt and pepper
- Add the garlic herb paste and cook for a further 1 min
- Stir in the stock powder and 400ml hot water. Bring to the boil, then add the 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 tbsp 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 1 min and toast until golden, stirring occasionally
Make the salad
- With a small knife, peel and remove the pith from the oranges. Carefully cut out the segments and add to the large bowl, along with the maple mustard dressing, juice from half the lime, 1 tsp olive oil 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 cheese and a squeeze of lime juice through the risotto. Season to taste. Add a splash of water if it's a little dry
- Serve the risotto into bowls, topped with the fennel wedges and remaining cheese. Serve with the orange salad alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.