Fennel Risotto

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 448.8
  • Total Fat: 22.4 g
  • Cholesterol: 26.3 mg
  • Sodium: 223.4 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 11.4 g

View full nutritional breakdown of Fennel Risotto calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 2


    750ml hot vegetable stock
    2 tbsp olive oil
    1 fennel bulb (about 200g), quartered and sliced
    2 cloves garlic, thinly sliced
    Knob of butter
    3 shallots, finely diced
    200g risotto rice, such as Waitrose Cooks' Ingredients Carnaroli
    100ml Chapel Down Flint Dry white wine
    20g pack fresh flat-leaf parsley, chopped
    50g Castelli vegetarian Italian hard cheese, grated


1. Bring the stock to a simmer in a small saucepan. In a frying pan, heat 1 tablespoon of the oil over a medium-high heat. Add the fennel and garlic and season to taste. Cook for 15 minutes or until soft, stirring occasionally. Leave to one side.
2. Meanwhile, in a medium-sized heavy-based saucepan, heat the remaining oil and the butter over a medium heat. Add the shallots and cook, stirring frequently, for 2-3 minutes or until soft but not coloured. Add the rice and stir to coat in the oil and butter for 2 minutes. Season with a little pepper. Stir in half the wine and increase the heat to bring to a gentle boil. When the liquid has been absorbed by the rice, start to add the hot stock, a ladleful at a time. Stir until the liquid is absorbed before adding the next ladle.
3. After about 20 minutes the rice should be creamy but still with a slight 'bite'. Add the last ladleful of stock, along with the fennel, half the parsley, half the cheese and the remaining wine. Stir and season to taste then divide the risotto between 2 deep plates and serve immediately, with the remaining cheese and parsley scattered over the top. Serve with Waitrose Watercress, Roquette and Spinach Salad.

Cook's tips

To serve 4, simply double the ingredients. The fennel mixture can be cooked the day before, covered and kept in the fridge until ready to use.
Drinks recommendation

Not surprisingly, the crisp white wine used in this recipe is a great match for this vegetarian dish.

Number of Servings: 2

Recipe submitted by SparkPeople user MUSICALSHELLS.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.