Fennel risotto

    Fennel risotto


    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!

    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

    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.

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