For a vegan version, substitute the butter with olive oil, the heavy cream with cashew cream, and the Parmesan with nutritional yeast. Adding a splash of dry white wine after toasting the rice can enhance the flavor. Let it absorb completely before adding the broth. Garnish with fennel fronds for an extra touch of elegance and flavor.
Fennel Risotto
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS108
Embrace the subtle sweetness of fennel in this luxurious risotto. The anise-like flavor mellows beautifully as it cooks, creating a creamy and comforting dish perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate81 g
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Cholesterol64 mg
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Fiber7 g
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Protein11 g
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Saturated Fat11 g
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Sodium725 mg
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Sugar5 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Fennel: Trim the base of the fennel bulbs and remove any tough outer layers. Thinly slice the bulbs vertically. (5 minutes)
02
StepSauté Aromatics: Melt butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced fennel and chopped onion. Cook, stirring occasionally, until softened but not browned, about 5-7 minutes.
03
StepToast the Rice: Add the Arborio rice to the pot and cook, stirring constantly, for 2 minutes until the rice is lightly toasted and translucent around the edges.
04
StepIncorporate the Broth: Add 1 cup of hot vegetable broth to the rice mixture. Stir continuously until the liquid is almost completely absorbed. Repeat this process with the remaining broth, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This should take approximately 15-20 minutes.
05
StepFinish the Risotto: Once all the broth has been absorbed and the rice is creamy and al dente, stir in the heavy cream, 3 tablespoons of Parmesan cheese, and parsley. Cook for another 2-3 minutes, stirring constantly, until the risotto is thick and creamy.
06
StepSeason and Serve: Season with freshly ground black pepper to taste. Divide the risotto among bowls and sprinkle with the remaining Parmesan cheese. Serve immediately.
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Maurice Doyle
Apr 17, 2025A new family favorite!
Jermaine Reichert
Jan 11, 2025The fennel flavour is subtle and so tasty!
Enoch Kirlin
Dec 30, 2024I was hesitant about the fennel, but this recipe converted me. It's so creamy and flavorful!
Gillian Bailey
Oct 20, 2024This risotto was amazing! The fennel flavor was subtle and delicious.
Bethel Wiza
Sep 28, 2024Easy to follow and tastes gourmet!
Javier Murphy
Jul 18, 2024Substituted chicken stock for vegetable stock as suggested and the dish was phenomenal!
Coleman Prosacco
Jul 16, 2024Doubled the recipe for a dinner party and everyone raved about it!
Broderick Lakin
Jul 13, 2024I added a splash of white wine and it really elevated the dish.
Darrin Breitenberg
May 31, 2024The constant stirring is key! It's a bit of work, but totally worth it.