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!
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:25min › Ready in:40min
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.
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.
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 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.