Author: Simple Foodie

Fennel Risotto

Fennel Risotto

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Cooking Time:
Servings: 6

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Fennel Risotto Recipe. A creamy risotto with the sweet flavor of fennel.


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


  1. In a saucepan bring the chicken broth to a simmer.
  2. Heat the olive oil in a saucepan over medium heat.
  3. Add the onion and garlic. Sauté until the onion is translucent.
  4. Add the fennel. Season with salt and black pepper to taste. Sauté for 5 minutes.
  5. Stir in the Arborio rice and toast for 5 to 7 minutes. Constantly stir the rice to prevent burning.
  6. Stir in the white wine and reduce.
  7. Add 1 1/2 cups of the simmering chicken broth. Continue to stir the Arborio rice until the broth is absorbed.
  8. 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.
  9. Stir in the butter and Parmesan cheese. Serve immediately.


The fennel frawns from the stems can be used as garnish.