Made with fennel and a light broth base, this risotto is perfectly rich and creamy.
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Servings: 10 (click to scale)
Ingredients
- 3/4 tsp olive oil
- 1 Tbsp unsalted butter
- 1 1/2 cup fresh fennel julienne sliced, fine
- 1/2 each yellow onions julienne sliced, fine
- 3/4 tsp salt
- 3/4 tsp granulated sugar
- 1 cup Arborio rice
- 1 each fresh garlic peeled and minced
- 1 tsp fresh rosemary minced
- 1/4 cup dry white wine
- 3 1/4 cup low sodium vegetable broth
- 2 Tbsp grated Parmesan cheese
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Instructions
- Heat oil and 1/2 of the butter in a large pot over medium low heat. Add sliced fennel and onion. Cover pot and cook for approximately 10 minutes or until tender. Stir in salt and sugar and raise the heat to medium high. Cook, stirring frequently, for an additional 25-30 minutes or until the onions become dark brown.
- Add rice, garlic and rosemary to pot and cook, stirring frequently, for approximately 3 minutes or until rice is translucent around the edges. Add wine and cook, stirring frequently, for approximately 4-5 minutes or until absorbed.
- In a separate pot, bring broth to a simmer. Slowly incorporate broth into large pot with rice. Cook, stirring constantly, until broth is absorbed and rice is al dente. Remove from heat and stir in remaining butter and parmesan.
Nutrition
Calories: 120kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 280mg | Fiber: 1g
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