Creamy and flavorful fennel risotto

This fennel risotto combines the subtle licorice flavor of fennel with the creamy goodness of risotto for a dish that is satisfying and comforting. The addition of citrus zest adds a refreshing twist to the dish.

Ingredients

• 1 fennel bulb, thinly sliced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth
• 1/2 cup grated parmesan cheese
• Zest of 1 lemon
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp butter

Directions

1. Heat the olive oil and butter in a large saucepan over medium heat.
2. Add the sliced fennel and onion, cooking until softened, about 5 minutes.
3. Stir in the garlic and arborio rice, toasting the rice for a minute.
4. Pour in the white wine, stirring constantly until absorbed.
5. Add the vegetable broth, 1/2 cup at a time, stirring frequently until absorbed before adding more.
6. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
7. Stir in the parmesan cheese, lemon zest, and season with salt and pepper.
8. Serve hot, garnished with extra cheese and fennel fronds.

Interesting Facts