Roasted fennel and olive risotto.

This was so good.  Just made a regular risotto (sautee onion/garlic/some chopped fennel, add herbs, deglaze pan with wine then add 1 cup arborio rice and do the regular stock/ladle thing until it's all absorbed).  When rice was cooked I just put a hecktonne of non-dairy substances in (grated Bio cheddar, parmesan, Nuttelex).

On top I added caramelised onions (turned out not totally necessary) and macadamia feta


as well as THIS amazing Fennel and olive relish


It made everybody do an appreciative gasp


and this is what I live for, fronds.

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For relish, preheat oven to 375 degrees F. Toss fennel with olive oil and 1/2 teaspoon salt. Add to a baking sheet and roast for 20 minutes, until caramelized. Remove from oven and toss with remaining ingredients. 

Fennel and Olive Relish

• 2 small bulbs fennel, cored and thinly sliced on the diagonal
• 1 1/2 tablespoons olive oil 
• 3/4 teaspoon kosher salt, divided
• 3/4 cup coarsely chopped spanish queen olives
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• zest of one lemon