Fennel Risotto

Prep Time:
15 mins

Cook Time:
25 mins

Total Time:
40 mins

Servings:
6

Ingredients

Directions

Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into ¼-inch thick slices.

Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice is lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.

Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.

Nutrition Facts (per serving)