Italian

Fennel Risotto is for Dinner.

Fennel Risotto takes 10 minutes to prepare.

Fennel Risotto takes 40 minutes to cook.

Fennel Risotto makes 6 servings.

The ingredients for Fennel Risotto are:

1/2 cup (ish) olive oil
one fennel bulb (I used a small one) sliced
one small onion sliced
1/2 Clove garlic minced/crushed
3 handfulls Arborio rice
4-5 cups vegitable broth
1 Cup parmesan Cheese (more or less to taste)

Here is how you make Fennel Risotto:

Heat Olive oil in Med sauce pan. DO NOT BURN OIL. When oil is ready add onion and fennel to oil. Cook on med heat untill both are mushable with a fork.Add 1/2 Clove Garlic Add rice. Cook untill rice has pearled, (aprox 5 min) it needs to be a bright white color. Add aprox 1/2-3/4 cup broth. Stir constantly! when mixture is kind of pasty add more broth. Keep adding broth when mixture becomes pasty untill rice is cooked. Add handfull parmesan cheese (real is better it helps to thicken the rice a little) Serve into bowls and add desired amount of parmesan cheese on top. Number of Servings: 6Recipe submitted by SparkPeople user JONNA81.

The nutritional information for Fennel Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 526.0

• Total Fat: 14.1 g
• Cholesterol: 13.2 mg
• Sodium: 953.2 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 5.4 g
• Protein: 15.6 g

Fennel Risotto is Italian cuisine.