Fennel Risotto
A creamy and flavorful risotto complemented by the aromatic taste of fennel, perfect for a cozy dinner.
Ingredients
- fennel (4 bulbs)
- unsalted butter (1 tablespoon)
- onion (1 medium)
- Arborio rice (2 cups)
- vegetable broth (7 cups)
- heavy cream (1 cup)
- freshly grated Parmesan cheese (6 tablespoons)
- dried parsley (1 tablespoon)
- black pepper (0 )
Instructions
- Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into 1/4-inch thick slices.
- Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for another 2 minutes, stirring constantly, until rice lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat the process with remaining broth, stirring constantly for 15 to 20 minutes until absorbed.
- Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 537
- fat: 19 g
- sats: 11 g
- carbs: 81 g
- fibre: 7 g
- protein: 11 g
- salt: 0 g