Ingredients:

Risotto
1 bulb fennel
1 onion
1 tbsp olive oil
2 tsp brown sugar
½ lemon juiced
1 tbsp soy sauce or tamari for gluten free
200 risotto rice (arborio)
1 tsp vegetable bouillon powder
375 ml water

Cashews
¼ cup (1 handful) cashew nuts
2tsp olive oil
2 tsp dried mixed herbs
1 pinch salt
1 tsp garlic powder

Method:

Risotto

1. Dice the onions, and roughly chop the fennel
2. First make your vegetable stock/broth by mixing boiling water with stock powder
3. Heat the olive oil in a deep frying pan and start to fry the onion and fennel
4. Add the sugar and a splash of water and continue to fry until the fennel and onion are caramelised and light brown
5. Next add the soy sauce and lemon juice
6. Then stir in the rice
7. Pour in enough of vegetable stock to cover the rice and bring to a simmer
8. Gradually add more stock over the next 20-30 minutes, letting the rice absorb the liquid each time and stirring occasionally
9. If you run out of stock, just add more water. When the rice is tender, your risotto is ready.

Cashews

1. While the risotto is cooking, fry the cashews with herbs in olive oil in a small pan
2. Stir frequently until brown.
3. Remove from the heat, sprinkle on the garlic powder and salt and stir through

https://veganonboard.com/vegan-caramelised-fennel-risotto-with-herby-garlic-cashews/