Risotto with Fennel

    40 minutes

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

    30 people made this

    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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    Reviews in English (27)


    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.  -  29 Dec 2008  (Review from Allrecipes USA and Canada)


    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!  -  25 Dec 2009  (Review from Allrecipes USA and Canada)


    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.  -  22 May 2009  (Review from Allrecipes USA and Canada)