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Fennel risotto





320 oz

Extra virgin olive oil

to taste


1 unit


1 unit

White wine

1 glass

Vegetable broth

1 fl oz


to taste


to taste

Grated Parmesan cheese

1 spoon

first courses from Italy - Puglia

Fennel risotto

Fennel risotto

vegetarian with lactose

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fennel risotto

A first course that will win you over with its simple and genuine goodness: it is the Fennel Risotto!

Fennel risotto step 1

step 1

Thoroughly clean the fennel by discarding the green and hard parts.

Fennel risotto step 2

step 2

Cut it into small cubes.

Fennel risotto step 3

step 3

In a saucepan, with a little bit of extra virgin olive oil. brown the finely chopped onion. Add the fennel and cook 1 minute stirring with a wooden spoon.

Fennel risotto step 4

step 4

Sprinkle the rice and toast over high heat for a couple of minutes.

Fennel risotto step 5

step 5

Once toasted, blend with a little white wine and then proceed with the classic method to prepare the risotto: slowly hydrate the rice, adding the stock a little at a time.

Fennel risotto step 6

step 6

To obtain a creamy risotto, it is advisable to mix often and avoid the loss of the boil. Cook the risotto for 12-13 minutes (or for the time suggested on the label): the risotto should not be too dry, but soft and creamy.

Fennel risotto step 7

step 7

Season with salt and pepper, turn off the heat, add a sprinkling of grated cheese and, if you like, a pinch of fennel seeds.

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