Rating: 4.5 stars 4.3
36 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Don't let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.

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  • Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.

  • Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.

Nutrition Facts

537 calories; protein 11.2g; carbohydrates 81.3g; fat 19g; cholesterol 63.8mg; sodium 724.8mg. Full Nutrition
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