New Recipes

Fennel Risotto

Name: Fennel Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
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

6 servings

份量

15 minutes

活動時間

40 minutes

總時間

開始烹飪

食材

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

步驟

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.

營養

每份大小

卡路里

537 kcal

總脂肪

19 g

飽和脂肪

11 g

不飽和脂肪

0 g

反式脂肪

膽固醇

64 mg

鈉

725 mg

總碳水化合物

81 g

膳食纖維

7 g

總糖

5 g

蛋白質