Creamy Fennel Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 large fennel bulb, thinly sliced 1 large fennel bulb, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 65g (2g sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil and butter over medium heat.
2. 2.
   Add the chopped onion and sliced fennel bulb to the pan. Sauté until the vegetables are softened and translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil and butter.
4. 4.
   Pour in the white wine and cook until it has been absorbed by the rice.
5. 5.
   Begin adding the vegetable broth, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next.
6. 6.
   Continue this process until the rice is cooked al dente, tender yet still slightly firm to the bite.
7. 7.
   Stir in the grated Parmesan cheese until melted and well combined.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove from heat and let the risotto rest for a few minutes.
10. 10.
    Serve the Creamy Fennel Risotto hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Fennel — When slicing the fennel bulb, make sure to remove the tough outer layer and use only the tender white bulb. The fronds can be reserved for garnish or used in other dishes.
• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch, which will help achieve a creamier texture in the risotto.

Tips & Tricks

• To enhance the flavor, you can add a splash of fresh lemon juice to the risotto just before serving.
• For a more decadent version, you can add a drizzle of truffle oil or a sprinkle of saffron threads to the risotto.
• If you prefer a lighter version, you can substitute half of the vegetable broth with chicken or mushroom broth for added depth of flavor.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.
• Experiment with different herbs and spices such as thyme, rosemary, or chili flakes to customize the flavor of your risotto.

Serving advice

Serve the Creamy Fennel Risotto as a main course accompanied by a fresh green salad or as a side dish alongside roasted chicken or grilled fish. Pair it with a glass of crisp white wine to complement the flavors.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ring mold or a small bowl. Garnish with a sprig of fresh parsley and a drizzle of olive oil. Serve on a white plate to showcase the vibrant colors of the dish.