FENNEL RISOTTO
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
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
RISOTTO WITH FENNEL AND BROCCOLI
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Steam fennel and broccoli separately until tender. Place in a food processor with a fourth cup of steaming water. Puree and season to taste with salt and pepper, and then set aside.
- Heat butter and oil in a heavy frying pan and saute the shallots until they are soft. Add rice and saute for one to two minutes, until the grains turn opaque. Add a half cup of hot chicken stock and stir frequently. When it has been absorbed by the rice, add another half cup.
- Add wine and cook until it is absorbed by the rice. Stirring frequently, continue adding more chicken stock, half a cup at a time, and cook for 15 or so minutes more. When rice is almost tender but still al dente, add pureed vegetables. Cook for a minute, then add the Parmesan cheese and the cream. Cook another minute, correct seasoning and serve.
Nutrition Facts : @context http, Calories 637, UnsaturatedFat 12 grams, Carbohydrate 83 grams, Fat 21 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 1276 milligrams, Sugar 10 grams, TransFat 0 grams
BROCCOLI RABE RISOTTO
Steps:
- Blanch the broccoli rabe, and then immediately shock in an ice bath. Remove from the ice and set aside.
- Heat the chicken stock in a medium saucepan and keep warm on the stove. Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute. Pour in the wine and cook until completely reduced.
- Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes.
- Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside. Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.
- Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto.
FARRO RISOTTO WITH FENNEL
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.
BROCCOLI RISOTTO
You want to add liquid to the risotto a little at a time, stirring constantly and make sure to cook just until it's creamy and the grains are tender.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside., Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly., In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.) , Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.
Nutrition Facts : Calories 247 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
RISOTTO WITH FENNEL AND OLIVES
Provided by Marian Burros
Categories dinner, quick, main course
Time 10m
Yield 2 servings
Number Of Ingredients 10
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.
LEMON RISOTTO WITH BROCCOLI
A creamy, rich party-special alternative to potatoes. -Judy Grebetz, Racine, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan heat oil over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add rice and lemon zest; cook and stir until rice is coated, 1-2 minutes. , Stir in wine. Reduce heat to maintain a simmer; cook and stir util wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, adding broccoli after half the broth has been added. Cook until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.
Nutrition Facts : Calories 201 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 460mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
FENNEL & LEMON RISOTTO
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
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
RISOTTO OF FENNEL AND BLACK BEANS
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
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
ROAST FENNEL RISOTTO
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
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
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