in

Fennel Risotto

Spread the love

Fennel Risotto

The perfect fennel risotto recipe with a picture and simple step-by-step instructions.

  • 2 small Fennel bulbs with green
  • 600 ml Vegetable broth hot
  • 1 tbsp Butter
  • 150 g Risotto rice
  • 50 ml Semi-Dry white wine
  • 1 tbsp Butter
  • Salt and pepper
  • 75 g Freshly grated Parmesan
  1. Clean the fennel bulbs, putting the tender greens aside. Halve the bulbs and cut out the stalk in a wedge shape. Dice 1 bulb small, cut the other into 1cm thick wedges. Heat the vegetable stock and keep warm.
  2. Melt the butter in a large saucepan and fry the fennel cubes in it until translucent. Add risotto rice and simmer for about 2 minutes. Deglaze with white wine and reduce completely. Pour in enough hot stock to completely cover the rice.
  3. Cook open over a medium heat for 20-25 minutes, stirring frequently, adding a little hot stock as soon as it is almost soaked up by the rice.
  4. In the meantime, heat 1 tablespoon of butter in a pan and fry the fennel wedges for about 7 minutes over medium heat until light brown, season with salt and pepper.
  5. Grate the Parmesan. 2/3 of which, at the end of the cooking time, stir into the risotto with 1/2 tbsp butter, pepper. Serve the risotto with the fennel wedges, fennel greens and the remaining cheese.
Dinner
European
fennel risotto

Facebook Comments

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Pumpernickel Schnitzel

Garden Tomato Soup