Real Recipes From Real Home Cooks ®

fennel risotto

Recipe by
barbara lentz
beulah, MI

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.

yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For fennel risotto

  • 6 c
    chicken stock
  • 3 Tbsp
    olive oil
  • 1 1/2 c
    arborio rice
  • 1 lg
    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

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

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