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Vegetarian, Italy

Fennel and parmesan risotto

Fennel and parmesan risotto is a creamy Italian dish for 4 people, ready in 40 minutes, medium difficulty, at a cost of €2.80 per person. The key to success is cooking the fennel until it is nearly candied before adding the rice, and adding the hot broth ladle by ladle while staying close to the pot.

Tonight, a melting fennel risotto, fragrant with anise, topped with chopped fennel fronds and plenty of parmesan.

Fennel and parmesan risotto
Total time
40 min
Difficulty
Medium
Cost per person
€2.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Slow cooked fennel loses its raw sharpness and turns soft, almost sweet, leaving just enough anise to flavor the whole dish. Parmesan brings the richness and salt that hold everything together, while the fresh fronds chopped on top at the end add a green, lively note. The result is creamy without being heavy, with character but nothing overpowering.

This is a weeknight dish that asks for a bit of attention, not free time exactly, but someone staying near the stove while the rice cooks. It works well for a quiet dinner at home on a fall evening, and it also suits guests who enjoy less common vegetables. Mon Chou suggests it as soon as fennel is in season and you want a comforting meatless meal.

The ingredients

4 people

Pantry

  • Risotto rice (carnaroli or arborio)often in the pantry 320 g
  • Vegetable broth 1 l
  • Dry white wine 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fennel bulbs 2
  • Onion 1

Dairy

  • Grated parmesan 80 g
  • Butter 50 g

Allergens Lactose

The step by step recipe

  1. Remove the fronds from the fennel bulbs, set them aside for later, and cut the bulbs into small dice.

    Cut out the tough core at the base, it stays fibrous even after cooking.

  2. Sweat the onion and diced fennel in the olive oil and half the butter over low heat. 10 min

    The fennel should turn translucent and almost candied before the rice goes in.

  3. Add the rice, toast it for 2 minutes, then deglaze with the white wine. 3 min

    Stir so that every grain gets coated in fat.

  4. Pour in the hot broth one ladle at a time, stirring, until the rice turns creamy. 17 min

    Stay close to the pot, this step needs constant attention.

  5. Off the heat, stir in the remaining butter and parmesan, cover, let it rest, and serve topped with the chopped fronds. 2 min

    A turn of the pepper mill wakes up the anise aroma.

Our tips to get it right

  • Pick fennel bulbs that are white and firm with no brown spots, they turn out softer once cooked.
  • Keep the broth at a steady simmer next to the rice, a cold broth slows down the cooking and stretches the time needed.
  • Taste the rice after about 15 minutes of cooking, it should still have a slight bite before you stir in the butter and parmesan.

The variations

  • Swap the white wine for a splash of lemon juice diluted in a little broth if you do not have wine on hand.
  • For a richer version, add a few raw shaved fennel slices and a drizzle of olive oil right before serving.
  • To save time, prep the fennel and onion the night before, leaving only the rice cooking for dinner.

What to serve it with

  • A green salad with lemon dressing
  • A glass of the same dry white wine
  • Extra parmesan shavings on top

Storage

This risotto keeps for 2 days in the fridge in a sealed container, though it loses some creaminess as it cools. Reheat it gently in a pan with a splash of broth or water to bring back its texture. It does not freeze well, the rice turns mushy once thawed.

Questions about this dish

Can I use a different vegetable instead of fennel?

Fennel brings a unique anise flavor that is hard to truly replace. If you cannot find any, sliced leeks will give a mild, creamy risotto, but without that distinctive anise note.

Do I really need a specific risotto rice?

Yes, carnaroli or arborio rice contain the starch that gives risotto its creamy texture. Regular rice does not release enough starch and will result in something either too watery or too dry.

Can I make this risotto ahead of time?

You can chop the fennel and onion ahead and have the hot broth ready, but the rice itself needs to cook right before serving. A reheated risotto loses its original creaminess.

How do I know when the rice is perfectly cooked?

The grain should be creamy on the outside and slightly firm at the center, never hard or completely soft. Taste it regularly starting at 15 minutes of cooking to check.

How long does it take to make a fennel and parmesan risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fennel and parmesan risotto?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fennel and parmesan risotto cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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