Fennel Risotto

Fennel Risotto

23
SunFlower 129

"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. "

Ingredients

40 m {{adjustedServings}} servings 537 cals
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Nutrition

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  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 81.3g
  • 26%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 725 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

23
  1. 30 Ratings

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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...

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...

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...