Fennel Risotto
Course: RiceCuisine: ItalianPrep Time
15 mins
Cook Time
25
minutesTotal Time
40
minutesServings
6
Ingredients
4 bulbs — fennel
1 tablespoon — unsalted butter
1 medium — onion, chopped
2 cups — uncooked Arborio rice
7 cups — vegetable broth
1 cup — heavy cream
6 tablespoons — freshly grated Parmesan cheese, divided
1 tablespoon — dried parsley
— freshly ground black pepper to taste
Directions
- Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into 1/4-inch thick slices.
- Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.
- Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.
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