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


  • 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


  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.

Printable Recipe Card

About Fennel Risotto

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

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