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My review
Fennel Risotto
SunFlower
"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. "
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Ingredients
40 m servings 537 calsOriginal recipe yields 6 servings
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Directions
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Ready In
- 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.
- 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
Per Serving: 537 calories; 19 g fat; 81.3 g carbohydrates; 11.2 g protein; 64 mg cholesterol; 725 mg sodium. Full nutrition
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Reviews
Read all reviews 2733 Ratings
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Most helpful positive review
12/29/2008
Wow! This is awesome! I haven't even served it yet and I'm here to write a review. The fennel flavor is cut down but still softly present. Make sure you use fresh parmesan (I had some asiago...
Most helpful critical review
7/10/2010
Ok but not great. If I ever decide to make this dish again (which I doubt), I will dice the fennel real small. The big slices of fennel were too crunchy for us.
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12/29/2008
Wow! This is awesome! I haven't even served it yet and I'm here to write a review. The fennel flavor is cut down but still softly present. Make sure you use fresh parmesan (I had some asiago...
12/25/2009
This was delicious. The flavor had a slight sweet taste (thank you fennel!) but wasn't extremely overpowering. It was creamy and wonderful. YUM! I made it for Christmas dinner alongside fennel r...
5/22/2009
Really yummy taste and texture...after adding some salt. Also, I will chop the sliced fennel slices in half the next time I make it. I love risottos and I think this will become my favorite afte...
2/26/2011
Wonderful vegetarian recipe! Just a few minor changes - I used light thick cream and also added some fresh mushrooms as well. Also used fresh parsley which I think gives it a bit more flavour th...
7/10/2010
Ok but not great. If I ever decide to make this dish again (which I doubt), I will dice the fennel real small. The big slices of fennel were too crunchy for us.
7/31/2010
Next time I'll use more vegetables in proportion to the rice (personal preference). I added mushrooms to the fennel and onion; I'll try zucchini in addition to that. I cut everything into large...
5/2/2011
Very tasty. I substituted half and half for heavy cream and used homemade chicken broth. I halved the recipe based on quantities I had on hand and ended up with more than enough to serve as a si...
7/8/2010
Tasty. I thought the amount of fennel would be too much, but it isn't. I did find it too rich with the whipping cream so now I don't use it at all, I just increase the amount of broth. It...