Fennel Risotto

Fennel Risotto

Great risotto recipe that uses fennel bulb.

Source: allrecipes.com

Course: Side Dishes

Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

Serves: 7

Makes: 7 cups

This recipe has been adjusted from the original.

Ingredients

• 1 teaspoon butter
• 1 cup trimmed, diced fennel bulb
• 1 red bell pepper diced
• 1 yellow onion diced
• 3 cloves garlic minced
• 3 tablespoons chopped fresh parsley divided
• 2 tablespoons chopped fresh rosemary divided
• 2 teaspoons grated lemon zest divided
• ¹⁄₂ teaspoon ground coriander
• 1 ¹⁄₂ cups uncooked Arborio rice
• ¹⁄₂ cup dry white wine
• 3 ¹⁄₂ cups chicken stock
• salt and pepper to taste
• 1 ¹⁄₂ tablespoons fresh lemon juice
• ¹⁄₂ cup grated Parmesan cheese

Directions

1. Heat butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes).
2. If you have any fennel stalks, chop those into chunks and simmer in the broth for added flavor. Chicken or beef stock is fine. Also put the hard core into the broth as well. Let simmer on low while you chop all the vegetables.
3. Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)
4. Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

Amount Per Serving
Calories: 219
Fat: 3 g
Cholesterol: 8 mg
Sodium: 449 mg
Carbohydrate: 38 g
Fiber: 3
Protein: 7 g

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