Fennel risotto

    Fennel risotto

    (31)
    1save
    40min


    1 person made this

    About this recipe: Don't let the amount of fennel in this recipe put you off - it becomes a much more delicate flavour after cooking. This is a rich and creamy risotto, just like it should be!

    Ingredients
    Serves: 6 

    • 4 fennel bulbs
    • 1 tablespoon butter
    • 1 medium onion, chopped
    • 455g Arborio or risotto rice
    • 1.7 litres vegetable stock
    • 235ml double cream
    • 6 tablespoons freshly grated Parmesan cheese
    • 1 tablespoon dried parsley
    • freshly ground black pepper to taste

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Slice the bottom off of the fennel bulbs and cut a cone shape into the base to remove the thick core. Slice the fennel lengthways into 1/2cm thick slices.
    2. Melt butter in a heavy-bottomed 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 about 225ml vegetable stock; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining stock, stirring constantly. Incorporating the stock should take 15 to 20 minutes in all.
    3. Stir in cream, 3 tablespoons grated Parmesan and parsley; 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.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (31)

    Reviews in English (31)

    by
    16

    Wow! This is awesome! I haven't even served it yet and I'm here to write a review. The fennel flavor is cut down but still softly present. Make sure you use fresh parmesan (I had some asiago), and don't be shy! I also doctored it a bit, but really not that much - used half the heavy cream and added an equal volume of milk, and splashed a bit of chardonnay + some oregano in there towards the end. I did not have arborio rice, so I used some thai rice. No worries there. My only complaint is that you have to hover over the pot, but the results are great and it was totally worth it.  -  29 Dec 2008  (Review from Allrecipes US | Canada)

    by
    12

    This was delicious. The flavor had a slight sweet taste (thank you fennel!) but wasn't extremely overpowering. It was creamy and wonderful. YUM! I made it for Christmas dinner alongside fennel roast rabbit and lemon basil carrots!  -  25 Dec 2009  (Review from Allrecipes US | Canada)

    by
    11

    Really yummy taste and texture...after adding some salt. Also, I will chop the sliced fennel slices in half the next time I make it. I love risottos and I think this will become my favorite after tinkering with it a bit.  -  22 May 2009  (Review from Allrecipes US | Canada)

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