fennel risotto
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.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 6 cups chicken stock
- 3 tablespoons olive oil
- 1 1/2 cups arborio rice
- 1 large onion chopped
- 4 cloves garlic minced
- 1 cup dry white wine
- 2 cups julienned fennel
- 1 tablespoon sugar
- 1 cup parmigiano reggiano
- 1/4 cup mascarpone cheese
- 1 tablespoon finely chopped rosemary and thyme leaves
- - salt and pepper
How To Make fennel risotto
-
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.
-
Step 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.
-
Step 3Meanwhile add butter to another saucepan and add the fennel cooking until softened.
-
Step 4When the rice is al dente add the fennel and remaining ingredients. Stir and cook until cheese is melted.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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