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.