Fennel Risotto
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Prep Time:
Cooking Time: Servings: 6 |
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 1 reviewFennel Risotto Recipe. A creamy risotto with the sweet flavor of fennel.
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Ingredients
| chicken broth | 3 1/2 cups | |
| olive oil | 1 1/2 Tbsps | |
| yellow onion | 1/2 | diced |
| garlic clove | 1 | crushed |
| fennel | 2 | stems removed and julienned |
| salt | 1/4 tsp | to taste |
| black pepper | 1/4 tsp | to taste |
| Arborio rice | 1 cup | |
| white wine | 1/2 cup | |
| unsalted butter | 3 Tbsps | |
| Parmesan cheese | 1/4 cup | grated |
Directions
- In a saucepan bring the chicken broth to a simmer.
- Heat the olive oil in a saucepan over medium heat.
- Add the onion and garlic. Sauté until the onion is translucent.
- Add the fennel. Season with salt and black pepper to taste. Sauté for 5 minutes.
- Stir in the Arborio rice and toast for 5 to 7 minutes. Constantly stir the rice to prevent burning.
- Stir in the white wine and reduce.
- Add 1 1/2 cups of the simmering chicken broth. Continue to stir the Arborio rice until the broth is absorbed.
- Add an additional 1/2 cup of broth and continually stir until the broth is absorbed. Repeat until the broth is all used up and the risotto is al dente.
- Stir in the butter and Parmesan cheese. Serve immediately.
Notes
The fennel frawns from the stems can be used as garnish.
