Caramelized Onion and Fennel Risotto
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1small bulb fennel, sliced thin
- 1medium onion, sliced thin
- 1tablespoon olive oil
- 3tablespoons butter, divided (use Earth Balance to make it vegan)
- ¼teaspoon sea salt
- ¼teaspoon sugar
- 2cloves garlic, minced
- 2cups Arborio rice
- 1½cups dry white wine
- 2tablespoons fresh rosemary leaves, minced
- Handful of fresh parsley, minced
- 4cups vegetable broth, heated
- ¾cup grated Parmesan cheese (omit Parmesan to make it vegan)
Nutritional analysis per serving (6 servings)
444 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 12 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Simmer broth in a separate pot on the stove.
- Step 3
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 ½ 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.
Private Notes
Comments
The fennel is very subtle and the herbs give it a distinctive taste - especially the rosemary - but should be used with caution. I realized there was something missing though - and that was clearly lemon: it goes wonderfully together with the rosemary and the fennel. Total game changer.
This was actually one of the most delicious meals of my life. I cooked this because I needed a way to use a fennel bulb that I got in my CSA box last week, and it was just absolutely fantastic. I used the fennel fronds instead of parsley, which worked great. The recipe says 6 servings, but my 2 roommates and I devoured this within the course of a long evening (oops).
This turned out GREAT, but it requires confidence to know better than to simply follow the recipe. For example, if I had done 25-30 minutes of my onions and fennel over medium-high on my stove, I would have had charcoal. But 25 minutes on low, and they were deep brown, caramelized, and perfect. Equally, my first 2 cups of broth were absorbed in about 5 minutes, not 12. Knowing how to adjust the timing/heating instructions to your equipment is imperative to making this turn out well.
I used chicken broth made with the remains of a lemon-infused roasted chicken, and added about a half cup of chopped chicken breast. It was fabulous - light and lemony! I'll be adding the fennel fronds to the leftovers, and I'll be making this again soon.
Made this with the instant pot, halved the rice and broth, no wine. Was delightful!
Adding zest of a whole lemon to the wine addition for the first liquid addition makes it wonderful. I did this because I read another comment suggested adding lemon. I also added the juice of the lemon, but the zest is what does it.
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