Creamy Risotto With Fennel Recipe
The subtle sweetness of the fennel harmonizes perfectly with savory notes from the other ingredients, making this creamy fennel risotto an excellent choice for those who want to explore new flavors. Serve it as a standalone elegant main dish or pair it with grilled meat, or seafood for a complete meal.
Equipment
- 1 wide pot
- 1 saucer pan for heating the broth
- 1 Measuring Cup
- 1 ladle
Ingredients
- 1½ cup Arborio rice or other short grain rice
- 1 large fennel, diced
- 1 shallot, diced
- 2 garlic cloves, diced
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ½ cup dry white wine (optional)
- 5-6 cups chicken broth
- ¼ cup grated Parmesan
- ¼ teaspoon salt, to taste
- ¼ teaspoon black pepper, to taste
Instructions
- Trim off the root off and the fronds from the fennel bulb. Remove any tough outer layer. Dice the fennel bulb into small cubes. Dice the shallot and garlic cloves.
- In a wide pan, heat 1 tablespoon olive oil and 1 tablespoon butter. Add diced fennel and shallot. Saute over medium heat for about 5 minutes until the vegetables start softening up. Add diced garlic and cook for another minute.
- Heat 5-6 cups of chicken broth in a saucer pan over medium heat, keep it warm throughout the cooking process over the low heat.
- Add 1½ cup of arborio rice to the pan and stir it with the fennel and onions. Toast it stirring frequently for about 2-3 minutes until each grain is coated in oil and butter and slightly translucent around the edges.
- Reduce the heat to medium-low. Pour in the white wine (optionally). Stir the rice continuously until the wine is absorbed.
- Start adding the warm broth to the rice, 1 ladle at a time. Stir gently and continually until the liquid is absorbed.
- Repeat the process of adding a ladleful of broth at a time, stirring until absorbed and then adding more until the rice is cooked al dente or to your desired consistency, The process should take about 20-25 minutes.
- Once the rice is cooked, remove it from the heat and stir in grated Parmesan, salt and pepper to taste. Spoon it into serving plates and enjoy.
Notes
Rice - Arborio, Carnaroli or Vialone Nano types of short grain rice are recommended.
Broth - you can use chicken or vegetables broth to make risotto.
Fennel - for extra fennel flavor, garnish risotto with fronds (green thin parts on top of the bulb).
All nutrition facts are only estimate and should be used for information purposes only.
Nutrition
Calories: 374kcalCarbohydrates: 35.1gProtein: 23.5gFat: 13.2gSaturated Fat: 3.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.2gCholesterol: 12mgSodium: 308mgPotassium: 139.9mgFiber: 3.7gSugar: 0.9g
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