Creamy Fennel Risotto Recipe

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

Instructions

1. Prepare the fennel: Trim the base and remove the core from the fennel bulbs. Thinly slice the fennel vertically into ¼-inch thick pieces for optimal cooking.
2. Sauté aromatics and toast rice: Melt butter in a heavy-bottomed pot over medium heat. Add fennel and onion, cooking for 2 minutes. Stir in Arborio rice and toast for 2 minutes, stirring constantly. Incorporate broth gradually: Add 1 cup of vegetable broth, stirring until absorbed. Repeat with the remaining broth over 15-20 minutes, stirring constantly for creamy results.
3. Finish and serve: Stir in cream, 3 tablespoons of Parmesan cheese, and fresh parsley. Cook until the rice is tender yet firm, achieving a thick and creamy consistency. Season with black pepper. Divide the risotto into bowls and garnish with the remaining Parmesan cheese.

Nutrition

• Calories: 537 kcal
• Fat Content: 19 g
• Fiber Content: 7 g
• Sugar Content: 5 g
• Sodium Content: 725 mg
• Protein Content: 11 g
• Cholesterol Content: 64 mg
• Carbohydrate Content: 81 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g