Fennel Risotto
Ingredients
- Servings: 6
- 4 bulbs fennel
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cups uncooked arborio rice
- 7 cups vegetable broth
- 1 cup heavy cream
- 6 tablespoons freshly grated parmesan cheese
- 1 tablespoon dried parsley
- freshly ground black pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
- melt butter in a heavy-bottomed stock pot over medium heat. cook onions and fennel in butter for 2 minutes. stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. repeat this process with remaining broth, stirring constantly. incorporating the broth should take 15 to 20 minutes in all.
- stir in cream, 3 tablespoons parmesan and parsley, and cook until rice is done and risotto is thick and creamy. season to taste with black pepper. divide risotto among 6 bowls, and sprinkle with remaining cheese.
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