Search
by Ingredient

Risotto with Fennel

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by lillou

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

6 9E+1
TABLESPOONS ML BUTTER, UNSALTED
½ 118
CUP ML YELLOW ONION
sweet, chopped
1 1
EACH EACH FENNEL BULB
trimmed, quartered cored and cut into 1/4 inch slices *
¼ 1.3
TEASPOON ML SALT
1 1
PINCH PINCH NUTMEG *
5 1.2
CUPS L CHICKEN BROTH
light
2 ½ 591
CUPS ML WATER
1 ½ 355
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
¼ 59
CUP ML PARMESAN CHEESE
freshly grated

Directions

In a large heavy saucepan or flame-proof casserole, melt 3 tablespoons of the butter over low heat.

Add the onion and cook until softened, but not browned, about 3 minutes.

Stir in the sliced fennel.

Season with the salt and nutmeg; mix well.

Cover and simmer, stirring occasionally, for 10 minutes.

Meanwhile, bring the stock to a simmer in another saucepan.

After 10 minutes, add the rice to the fennel, stirring to coat each grain with butter.

Add 2 cups of the hot stock.

Bring to a simmer and cook, uncovered, stirring constantly, until the rice is just tender, adding more stock, ½ cup at a time as the rice absorbs the liquid, about 20 minutes.

(If you run out of stock before the rice is done, use hot water). The finished dish should be moist but not soupy.

When the rice is tender but still firm, remove from the heat and stir in the pepper, the remaining 3 tablespoons butter and the grated Parmesan cheese.

Season with additional salt to taste and serve immediately in warm bowls.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 571g (20.1 oz)
Amount per Serving
Calories 562 37% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 682mg 28%
Total Carbohydrate 24g 24%
Dietary Fiber 2g 10%
Sugars g
Protein 31g
Vitamin A 11% Vitamin C 4%
Calcium 10% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe