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Don’t let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.
Ingredients
- 4 bulbs fennel
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cups uncooked Arborio rice
- 7 cups vegetable broth
- 1 cup heavy cream
- 6 tablespoons freshly grated Parmesan cheese
- 1 tablespoon dried parsley
- freshly ground black pepper to taste
Directions
Step 1
Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
Step 2
Melt butter in a heavy-bottomed stock 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 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
Step 3
Stir in cream, 3 tablespoons Parmesan and parsley, and 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 537 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat11g | 56% |
| Cholesterol64mg | 21% |
| Sodium725mg | 32% |
| Total Carbohydrate81g | 30% |
| Dietary Fiber7g | 26% |
| Total Sugars5g | |
| Protein11g | |
| Vitamin C21mg | 103% |
| Calcium190mg | 15% |
| Iron3mg | 14% |
| Potassium720mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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