Fennel Risotto

barbara lentz

By
@blentz8

I prefer risotto to rice. I love the creaminess of risotto and the versatility of different vegetables and flavors you can make with it. Delicious.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

6 c
chicken stock
3 Tbsp
olive oil
1 1/2 c
arborio rice
1 large
onion chopped
4 clove
garlic minced
1 c
dry white wine
2 c
julienned fennel
1 Tbsp
sugar
1 c
parmigiano reggiano
1/4 c
mascarpone cheese
1 Tbsp
finely chopped rosemary and thyme leaves
salt and pepper

Step-By-Step

1Place chicken stock in pot and bring to a simmer. Heat oil in large saucepan. Add onion and garlic stirring until softened. About 4 minutes.
2Add rice and cook about 2 minutes. Add the wine and cook until wine is absorbed. Add one ladle of chicken stock at a time stirring and cooking until absorbed then add another.
3Meanwhile add butter to another saucepan and add the fennel cooking until softened.
4When the rice is al dente add the fennel and remaining ingredients. Stir and cook until cheese is melted.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian