Fennel Risotto Recipe - Allrecipes.com
Fennel Risotto Recipe
  • READY IN 40 mins

Fennel Risotto

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
  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.
  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2008

Wow! This is awesome! I haven't even served it yet and I'm here to write a review. The fennel flavor is cut down but still softly present. Make sure you use fresh parmesan (I had some asiago), and don't be shy! I also doctored it a bit, but really not that much - used half the heavy cream and added an equal volume of milk, and splashed a bit of chardonnay + some oregano in there towards the end. I did not have arborio rice, so I used some thai rice. No worries there. My only complaint is that you have to hover over the pot, but the results are great and it was totally worth it.

 
Most Helpful Critical Review
Jul 12, 2010

Ok but not great. If I ever decide to make this dish again (which I doubt), I will dice the fennel real small. The big slices of fennel were too crunchy for us.

 

27 Ratings

Dec 26, 2009

This was delicious. The flavor had a slight sweet taste (thank you fennel!) but wasn't extremely overpowering. It was creamy and wonderful. YUM! I made it for Christmas dinner alongside fennel roast rabbit and lemon basil carrots!

 
May 25, 2009

Really yummy taste and texture...after adding some salt. Also, I will chop the sliced fennel slices in half the next time I make it. I love risottos and I think this will become my favorite after tinkering with it a bit.

 
Feb 28, 2011

Wonderful vegetarian recipe! Just a few minor changes - I used light thick cream and also added some fresh mushrooms as well. Also used fresh parsley which I think gives it a bit more flavour than dried. Tasted quite yummy with some white wine! We were meant to have it as entrees before the roast turkey but hubby went back for a second plate in lieu of the main course...! Definitely a keeper!

 
Aug 02, 2010

Next time I'll use more vegetables in proportion to the rice (personal preference). I added mushrooms to the fennel and onion; I'll try zucchini in addition to that. I cut everything into large bite-size chunks, BTW, which worked well. The fennel was absolutely delicious in this context. I didn't have enough heavy cream so I used sour cream and milk to make up the 1 cup -- came out beautifully. My husband really enjoyed it.

 
May 02, 2011

Very tasty. I substituted half and half for heavy cream and used homemade chicken broth. I halved the recipe based on quantities I had on hand and ended up with more than enough to serve as a side dish to my family of four.

 
Jul 09, 2010

Tasty. I thought the amount of fennel would be too much, but it isn't. I did find it too rich with the whipping cream so now I don't use it at all, I just increase the amount of broth. It still comes out creamy.

 

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Nutrition

  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 81.3 g
  • 26%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 725 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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