Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 537
- Carbohydrate: 81g
- Fat: 19g
- Fiber: 7g
- Protein: 11g
- Sugar: 5g
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