Risotto with Fennel

Risotto with Fennel


30 people made this

Fennel is delightful in risotto, after the long slow cooking the taste becomes sweet and mellow. Delicious!


Serves: 6 

  • 4 bulbs fennel
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 2 cups (375g) uncooked Arborio rice
  • 7 cups (1 3/4 litres) vegetable stock
  • 1 cup (250ml) thickened cream
  • 1/2 cup (60g) freshly grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 pinch freshly ground black pepper, to taste

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  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 1/2 cm 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 stock; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining stock, stirring constantly. Incorporating the stock should take 15 to 20 minutes in all.
  3. Stir in cream, 1/4 cup Parmesan cheese 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 Parmesan cheese.

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