in Recipes

Fennel risotto as a side dish

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Ingredients for 4 servings:

  • 1 bulb(s) of fennel
  • 3 cup(s) rice (risotto or paella rice)
  • 6 cups vegetable broth
  • 5 tbsp olive oil
  • 10 stalks of chives
  • some pepper, freshly ground
  • some salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the olive oil in a large cast-iron pan over high heat. Trim the fennel bulb from the stalk, wash, cut into small pieces, and sear until crisp. Finely chop the fennel greens and chives. When the fennel turns brown in the pan, add the rice and stir vigorously to prevent it from burning. Deglaze the pan with some of the vegetable stock. Season with salt and pepper. Cook the rice uncovered over medium heat. Gradually add the rest of the stock until the rice is tender and has absorbed the stock. Add the chives and fennel greens and season again to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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