1 medium fennel bulb, thinly sliced
3 tablespoons olive oil
Pinch of sea salt
3 to 4 cups (750 ml to 1 liter) vegetable broth
1 large shallot, minced
2 garlic cloves, minced
1/2 teaspoon fennel seeds
1 cup (200 g) arborio rice
1/4 cup (60 ml) dry white wine
2 small blood oranges, segmented (reserve the juice of the remaining pulp after segmenting)
1/2 cup finely grated Parmesan cheese

Preheat oven to 400F (200C).
Toss together the fennel, 1 tablespoon of olive oil, and salt in a baking pan. Bake for 15 minute or until golden and tender. Reserve.
Heat the vegetable broth over medium high heat and keep it warm.
Heat a medium cast-iron pan over medium high heat. Add the remaining olive oil, shallots, garlic, and fennel seeds. Cook for two minutes.

Add the rice and stir until all kernels are coated with the oil. Add the dry white wine and stir until alcohol is evaporated. Add 1/2 cup (125 ml) of the vegetable broth and keep stirring until all the liquid has been absorbed. Continue cooking the rice while stirring and adding 1/2 cup of broth at a time. Cook until the rice al dente. It will take about 20 minutes. Add the blood orange segments, the reserved juice, and roasted fennel. Cook for an additional minute.