Fennel Risotto Recipes

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FENNEL & LEMON RISOTTO



Fennel & lemon risotto image

This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

1 large fennel bulb , base trimmed
1 tbsp butter , plus a knob
1 onion , finely chopped
1 garlic clove , finely chopped
140g risotto rice
175ml white wine
550ml hot vegetable stock
zest 1 lemon
25g parmesan or vegetarian alternative, grated
small handful cooked, peeled prawns per portion

Steps:

  • Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
  • Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
  • Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
  • When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

Nutrition Facts : Calories 477 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.12 milligram of sodium

FENNEL RISOTTO



Fennel Risotto image

Don't let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.

Provided by SunFlower

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 6

Number Of Ingredients 9

4 bulbs fennel
1 tablespoon butter
1 medium onion, chopped
2 cups uncooked Arborio rice
7 cups vegetable broth
1 cup heavy cream
6 tablespoons freshly grated Parmesan cheese
1 tablespoon dried parsley
freshly ground black pepper to taste

Steps:

  • Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
  • Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
  • Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.

Nutrition Facts : Calories 537.3 calories, Carbohydrate 81.3 g, Cholesterol 63.8 mg, Fat 19 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 11.2 g, Sodium 724.8 mg, Sugar 4.6 g

FARRO RISOTTO WITH FENNEL



Farro Risotto with Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Pulse 1 cup farro in a blender until about half is broken into smaller pieces. Cook 1 chopped shallot and 1 chopped small fennel bulb in 2 tablespoons butter in a medium saucepan over medium-high heat, 5 minutes. Stir in the farro and 1 teaspoon kosher salt. Add 4 cups water; bring to a simmer. Cook until the farro is tender, 15 to 20 minutes. Stir in 1/4 cup grated parmesan and 2 tablespoons mascarpone; season with salt and pepper. Top with shaved parmesan and chopped fennel fronds.

SHRIMP AND FENNEL RISOTTO



Shrimp and Fennel Risotto image

Categories     Rice     Quick & Easy     Shrimp     Fennel     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 8

6 ounces medium shrimp (12 to 15)
1 small onion
1 small fennel bulb (sometimes called anise) including fronds if possible
1 cup chicken broth
3 cups water
1 tablespoon unsalted butter
2/3 cup Arborio rice
1/4 cup dry white wine

Steps:

  • Peel and devein shrimp. Halve shrimp lengthwise and in a bowl season with salt. Finely chop onion. Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop bulb. Finely chop enough reserved fronds to measure about 2 tablespoons.
  • In a 1 1/2-quart saucepan bring broth and water to a simmer and keep at a bare simmer.
  • In a 2-quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Increase heat to moderate and add wine. Cook mixture, stirring, 1 minute. Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 18 to 20 minutes total. (There will be broth left over.)
  • Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes. If desired, thin risotto to desired consistency with some leftover broth.
  • Stir in fennel fronds if using and salt and pepper to taste and serve risotto immediately.

CARAMELIZED ONION AND FENNEL RISOTTO



Caramelized Onion and Fennel Risotto image

A hearty risotto flavored with a taste of fall by caramelized onions and fennel. "Being vegetarian or vegan around the holidays is incredibly difficult," says Joe DiMaria of Somerville, who sent us this recipe. "It's even more difficult when you don't like squash, root vegetables or sweet potatoes."

Provided by Tara Parker-Pope

Categories     dinner, main course

Time 1h

Yield Serves 6

Number Of Ingredients 13

1 small bulb fennel, sliced thin
1 medium onion, sliced thin
1 tablespoon olive oil
3 tablespoons butter, divided (use Earth Balance to make it vegan)
1/4 teaspoon sea salt
1/4 teaspoon sugar
2 cloves garlic, minced
2 cups Arborio rice
1 1/2 cups dry white wine
2 tablespoons fresh rosemary leaves, minced
Handful of fresh parsley, minced
4 cups vegetable broth, heated
3/4 cup grated Parmesan cheese (omit Parmesan to make it vegan)

Steps:

  • In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
  • Simmer broth in a separate pot on the stove.
  • To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams

SAUSAGE & FENNEL RISOTTO



Sausage & fennel risotto image

Spruce up a simple risotto with pork sausages and fennel for a comforting and flavour-packed midweek meal. It will go down a storm with family and friends

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 9

4 sausages , sliced
1 tbsp butter
2 bulbs fennel , sliced, fronds reserved
1 tsp fennel seeds
1 garlic clove , crushed
300g risotto rice
glass of white wine
1l chicken stock
50g parmesan , grated

Steps:

  • Fry the sliced sausages until browned, then transfer to a warm oven. Use the same pan to melt the butter and add the sliced fennel and fennel seeds. Fry until the fennel softens, then add the crushed garlic clove and cook for 1 min more.
  • Tip in the risotto rice and stir until popping. Pour in the white wine, let it sizzle for 1 min, then slowly add the chicken stock, ladle by ladle, stirring all the time on a low heat until cooked through.
  • Finish with the parmesan and top with the sausage slices and fennel fronds.

Nutrition Facts : Calories 575 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium

ROAST FENNEL RISOTTO



Roast Fennel Risotto image

A subtle and delicious recipe - the fennel seeds and herbs really integrate the taste of the roasted fennel into the whole dish. During preparation, some chefs exhort you to stir the risotto constantly; I find risotto quite forgiving provided it doesn't stick to the pan, so I would prefer to use the phrase 'stir regularly'. At the end of cooking, the risotto should still be pourable, but should not have a large 'head' of unabsorbed fluid when left to settle.

Provided by ID2448

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 15

1 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 teaspoon fennel seed
1 teaspoon dried tarragon
1/2 teaspoon dried dill
3 fluid ounces dry white wine or 3 fluid ounces vermouth
9 ounces risotto rice (arborio or carnaroli)
1/2 teaspoon saffron, crushed (optional)
1 tablespoon olive oil
1 large fennel bulb, trimmed and chopped
1 1/2-1 3/4 pints hot vegetable stock (use a light stock e.g. made with Marigold bouillon powder)
seasoning
1 tablespoon vegan margarine
1 tablespoon vegan parmesan cheese, plus extra to serve (e.g. Parmazano)

Steps:

  • Pre-heat the oven to 200°C.
  • Sweat the onion in the oil till softening then add the garlic, fennel seeds and herbs and sweat for a further two minutes.
  • Add the rice (and saffron, if using), stirring to coat with oil, then the wine or vermouth.
  • Stir till almost absorbed, then begin adding stock, about a ladle (¼ pint) at a time, stirring regularly till almost absorbed.
  • Meanwhile, toss the fennel in the olive oil and a little seasoning and place in a roasting tin in the oven for 15 - 20 minutes until just cooked.
  • Continue adding all the stock to the rice as described until used up and the rice feels cooked.
  • Season to taste, perhaps erring on the side of caution.
  • At this point, add the roasted fennel, along with the margarine and Parmazano and stir through till melted and incorporated.
  • Check seasoning again - it'll probably be OK now - and serve on warm plates, passing pepper and more Parmazano.

Nutrition Facts : Calories 455.7, Fat 21, SaturatedFat 2.9, Sodium 73.7, Carbohydrate 54.9, Fiber 5.3, Sugar 2.8, Protein 5.8

RISOTTO OF FENNEL AND BLACK BEANS



Risotto of Fennel and Black Beans image

A simple dish but can take some time. Gluten free, nightshade free, dairy free.

Provided by Cassie

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 46m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 bulb fennel, cored and finely chopped
1 onion, finely chopped
1 tablespoon water
3 cloves garlic, crushed
½ cup brown rice, rinsed well
2 cups vegetable stock, warmed
1 (15 ounce) can black beans, rinsed

Steps:

  • Heat olive oil in a nonstick saucepan over medium heat. Add fennel, onion, water, and garlic; cook and stir until onion starts to soften, about 5 minutes. Stir in rice until coated with oil and lightly toasted, 1 to 2 minutes.
  • Stir 1 cup broth into the saucepan; cook until rice absorbs broth, about 5 minutes. Add broth a ladleful at time, stirring until rice is tender and creamy, 15 to 20 minutes in all. Stir in black beans; cook until heated through, about 5 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 43.9 g, Fat 8.2 g, Fiber 10.5 g, Protein 9.5 g, SaturatedFat 1.2 g, Sodium 577.8 mg, Sugar 1.5 g

RISOTTO WITH FENNEL AND OLIVES



Risotto With Fennel And Olives image

Provided by Marian Burros

Categories     dinner, quick, main course

Time 10m

Yield 2 servings

Number Of Ingredients 10

3 to 4 cups chicken stock, no salt added
1 red onion, about 1 pound
1 tablespoon olive oil
1 pound fennel
1 cup arborio rice
1/2 cup dry white wine
16 small oil-cured black olives
1 teaspoon fennel seed
1 ounce Parmigiano-Reggiano
Freshly ground pepper to taste

Steps:

  • Heat the stock to a simmer.
  • Coarsely chop the onion in a food processor by pulsing. Heat the oil in a deep pot, and saute the onion.
  • Trim, wash and coarsely chop the fennel in a food processor; add to the onion, and continue cooking until both begin to soften.
  • Stir in the rice. Add the wine, and cook 1 minute over high heat, stirring.
  • Pit the olives, chop, and add to the rice. Then add the fennel seed.
  • Add 1 cup of the chicken stock to the rice; cook over medium heat, stirring often. When most of the liquid is absorbed, add another cup of stock; repeat until the rice is tender.
  • Grate the cheese.
  • When the rice is cooked and moist, season with pepper and stir in the cheese.

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