CookPal AI
Fennel Risotto

Fennel Risotto

Cost $10, save $8

Source: Recommended by CookPal

  • 25 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 4 bulbs fennel

  • Dairy

    • 🧈 1 tablespoon butter
    • 🥛 1 cup heavy cream
    • 🧀 6 tablespoons freshly grated Parmesan cheese, divided

  • Vegetables

    • 🧅 1 medium onion, chopped

  • Grains

    • 2 cups uncooked Arborio rice

  • Broth

    • 7 cups vegetable broth

  • Herbs and Spices

    • 1 tablespoon dried parsley

STEPS

1

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.

2

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.

3

Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.

4

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.

5

Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.

NUTRIENTS

Per 1 serving

🔥

537

Calories

  • 11
    Protein
  • 81
    Carbs
  • 19
    Fats

💡 For a lighter option, you can replace heavy cream with a lower-fat alternative.To bring additional flavor, try garnishing with freshly chopped basil or lemon zest.Stirring constantly while adding broth is key to achieving the perfect creamy texture.