Fennel Risotto

barbara lentz


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.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


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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
1 c
parmigiano reggiano
1/4 c
mascarpone cheese
1 Tbsp
finely chopped rosemary and thyme leaves
salt and pepper

How to Make Fennel Risotto


  • 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.

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About Fennel Risotto

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

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