Rating: 4.41 stars
37 Ratings
  • 5 star values: 21
  • 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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Reviews (28)

Most helpful positive review

Rating: 5 stars
12/30/2008
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) and don't be shy! I also doctored it a bit but really not that much - used half the heavy cream and added an equal volume of milk and splashed a bit of chardonnay some oregano in there towards the end. I did not have arborio rice so I used some thai rice. No worries there. My only complaint is that you have to hover over the pot but the results are great and it was totally worth it. Read More
(16)

Most helpful critical review

Rating: 3 stars
07/12/2010
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. Read More
(7)
37 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
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) and don't be shy! I also doctored it a bit but really not that much - used half the heavy cream and added an equal volume of milk and splashed a bit of chardonnay some oregano in there towards the end. I did not have arborio rice so I used some thai rice. No worries there. My only complaint is that you have to hover over the pot but the results are great and it was totally worth it. Read More
(16)
Rating: 5 stars
12/26/2009
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 roast rabbit and lemon basil carrots! Read More
(12)
Rating: 4 stars
05/25/2009
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 after tinkering with it a bit. Read More
(11)
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Rating: 3 stars
07/12/2010
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. Read More
(7)
Rating: 4 stars
02/28/2011
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 than dried. Tasted quite yummy with some white wine! We were meant to have it as entrees before the roast turkey but hubby went back for a second plate in lieu of the main course...! Definitely a keeper! Read More
(7)
Rating: 4 stars
08/02/2010
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 bite-size chunks, BTW, which worked well. The fennel was absolutely delicious in this context. I didn't have enough heavy cream so I used sour cream and milk to make up the 1 cup -- came out beautifully. My husband really enjoyed it. Read More
(5)
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Rating: 4 stars
07/09/2010
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 still comes out creamy. Read More
(5)
Rating: 5 stars
01/11/2010
I added peas to this recipe and replaced the parmesan and cream with goats cheese - delicious!!! Read More
(4)
Rating: 5 stars
04/12/2012
I made the recipe just as written except that I ran out of chicken stock so finished off the last couple of cups with white wine. I also used fresh parsley. It was a very subtle wonderful rich dish. Read More
(3)