Fennel Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 526.0
  • Total Fat: 14.1 g
  • Cholesterol: 13.2 mg
  • Sodium: 953.2 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 5.4 g
  • Protein: 15.6 g

View full nutritional breakdown of Fennel Risotto calories by ingredient
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Introduction

My Italian Neibhor just tought me how to make this. It is AWSOME. I didn't even know what fennel was when I learned to make this. My Italian Neibhor just tought me how to make this. It is AWSOME. I didn't even know what fennel was when I learned to make this.
Number of Servings: 6

Ingredients

    1/2 cup (ish) olive oil
    one fennel bulb (I used a small one) sliced
    one small onion sliced
    1/2 Clove garlic minced/crushed
    3 handfulls Arborio rice
    4-5 cups vegitable broth
    1 Cup parmesan Cheese (more or less to taste)

Directions

Heat Olive oil in Med sauce pan. DO NOT BURN OIL.

When oil is ready add onion and fennel to oil.

Cook on med heat untill both are mushable with a fork.

Add 1/2 Clove Garlic

Add rice. Cook untill rice has pearled, (aprox 5 min) it needs to be a bright white color.

Add aprox 1/2-3/4 cup broth. Stir constantly! when mixture is kind of pasty add more broth.

Keep adding broth when mixture becomes pasty untill rice is cooked.

Add handfull parmesan cheese (real is better it helps to thicken the rice a little)
Serve into bowls and add desired amount of parmesan cheese on top.

Number of Servings: 6

Recipe submitted by SparkPeople user JONNA81.

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