Fennel-Onion-Orange Risotto

Ingredients

• 250 ml (1 cup) red onion, chopped
• 60 ml (4 tbsp) butter
• 1 fennel bulb, chopped
• 30 ml (2 tbsp) Sambuca
• 375 ml (1 1/2 cups / 360 g) Arborio rice, not rinsed
• 125 ml (1/2 cup) commercial orange juice
• 1 1/2 L (6 cups) vegetable stock, at a simmer
• 5 ml (1 tsp) orange zest, grated finely
• Salt and freshly ground pepper, to taste
• 15 ml (1 tbsp) flat-leaf parsley, chopped