Name: Fennel Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Fennel - 4 bulbs; Butter - 1 tablespoon; Onion, chopped - 1 medium; Uncooked Arborio rice - 2 cups; Vegetable broth - 7 cups; Heavy cream - 1 cup; Freshly grated Parmesan cheese - 6 tablespoons; Dried parsley - 1 tablespoon; Freshly ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Fennel Risotto

1. Fennel - 4 bulbs

2. Butter - 1 tablespoon

3. Onion, chopped - 1 medium

4. Uncooked Arborio rice - 2 cups

5. Vegetable broth - 7 cups

6. Heavy cream - 1 cup

7. Freshly grated Parmesan cheese - 6 tablespoons

8. Dried parsley - 1 tablespoon

9. Freshly ground black pepper to taste - 1 tablespoon

How to cook deliciously - Fennel Risotto

1. Stage

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.

2. Stage

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.

3. Stage

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.