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Fennel Risotto

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Recipe Summary Fennel Risotto

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 | Risotto Near Me Delivery

4 bulbs fennel

1 tablespoon butter

1 medium onion, chopped

2 cups uncooked Arborio rice

7 cups vegetable broth

1 cup heavy cream

6 tablespoons freshly grated Parmesan cheese

1 tablespoon dried parsley

freshly ground black pepper to taste

Directions

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.

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.

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.

Info | Risotto Near Me Delivery

prep: 15 mins cook: 25 mins total: 40 mins Servings: 6 Yield: 6 servings

TAG : Fennel Risotto

Main Dish Recipes, Rice, Risotto Recipes,

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