Fennel Risotto

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

4 bulbs fennel

1 tablespoon unsalted butter

1 medium onion, chopped

2 cups uncooked Arborio rice

7 cups vegetable broth

1 cup heavy cream

6 tablespoons freshly grated Parmesan cheese, divided

1 tablespoon dried parsley

freshly ground black pepper to taste

Directions

Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into 1/4-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 lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid 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

• Calories: 537 kcal
• Total Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 64 mg
• Sodium: 725 mg
• Total Carbohydrate: 81 g
• Dietary Fiber: 7 g
• Total Sugars: 5 g
• Protein: 11 g