Fennel Risotto

Fennel Risotto

23
SunFlower 136

"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 servings 537 cals
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Original recipe yields 6 servings

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Nutrition

  • 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.

Reviews

23
  1. 30 Ratings

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Most helpful

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

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.

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...

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...

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.

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...

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...

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...

This is the best risotto I have ever ate!