This fennel risotto recipe is so simple yet so delicious and done in only 30 minutes. Doesn’t it look yummy? It’s perfect if you have friends over and want to serve something easy but also different than just pizza or pasta.
I always have Arborio rice at home which is the variety you need to make an original Italian risotto. It creates that creaminess which is essential for a good risotto. Another ingredient I always have in my fridge is Parmesan. It’s very versatile and a stable in our household. With these two ingredients and some extra things you have hanging around in your pantry and fridge you’re always set for a great meal. I made this fennel risotto only because I had half a bulb of fennel leftover and it turned out so good that I wanted to share it with you.
This recipe is vegetarian but you can add shrimp for example as I did for my serving. Chris ate his without extra protein. You just can’t go wrong with a risotto. Fennel is also very healthy so it kinda makes up for all the Parmesan cheese we put in it, right? Let’s get started!
You’ll need for 2 servings:
Cut the fennel lengthwise into 1/4 inch thick slices. Keep the fennel fronds on the side for later. Melt the butter over medium heat and add the onion and fennel. Cook until the onion gets translucent. Stir in the rice and the chopped garlic and cook the mix for another 2 minutes, stirring constantly, until the rice is lightly toasted. Now add splashes of the vegetable broth while stirring until the liquid is almost completely absorbed. Repeat until you have a thick and creamy consistency. Add the Parmesan and keep stirring for another 3-4 minutes. Season to taste with black pepper and salt. Serve the risotto with sprinkles of fennel fronds on top.
You can add some grilled shrimp to the fennel risotto if you like but it also tastes wonderful on it’s own. Another great vegetarian recipe is this Chili sin Carne.