Lemon-Infused Fennel Risotto with Cherry Tomatoes—a dish that epitomises simplicity and flavour. Inspired by the rustic charm of Italian kitchens, this recipe marries the gentle citrus notes of lemon-coated fennel with the burst of sweetness from cherry tomatoes. With just a handful of ingredients and minimal effort, you’ll be transported to the sun-kissed coastlines of the Mediterranean. Get ready to savour the creamy richness of perfectly cooked risotto rice, intertwined with the subtle nuances of fennel seeds and the comforting embrace of Parmesan.
What’s even better? This recipe is a breeze to whip up. With just a few ingredients and minimal effort, you’ll be able to savour the creamy richness of perfectly cooked risotto rice, intertwined with the subtle crunch of fennel seeds and the comforting embrace of Parmesan cheese — all in the comfort of your own home.
Reasons to love this Lemon-Infused Fennel Risotto
Bursting with Flavour: Experience a vibrant fusion of zesty lemon-infused fennel and sweet cherry tomatoes.
Simple Ingredients, Big on Taste: Achieve gourmet-level flavours with just a few everyday ingredients.
Kitchen Confidence: Easy-to-follow recipe suitable for all skill levels, making cooking a breeze.
Mediterranean Escape: Transport yourself to sun-soaked Mediterranean shores with every comforting bite.
Hearty Comfort: Enjoy wholesome satisfaction perfect for cozy nights in or special gatherings.
Zesty Fennel and Lemon Risotto Recipe: Step-by-Step Guide
Preparation of Fennel and Lemon Coating: Thinly slice fennel and coat with lemon juice for a refreshing twist.
Creation of Garlic-Fennel Seed Mixture: Combine garlic, chili flakes, fennel seeds, and sea salt into a coarse paste for added flavour.
Cooking the Risotto: Sauté red onion and fennel until tender, then add risotto rice and the garlic-fennel seed mixture. Gradually stir in warm broth until creamy. Finish by folding in parmesan and cherry tomatoes. Serve hot for a delightful bowl of fennel risotto infused with bright lemon flavors and sweet cherry tomatoes.
How to enhance the flavours even more
To elevate this Lemon-Infused Fennel Risotto with Cherry Tomatoes recipe, consider the following enhancements:
Herb Infusion: Adding fresh herbs like thyme or basil during the cooking process can impart additional layers of flavour and freshness to the dish, enhancing its overall taste profile. Or simply finish the dish with a sprinkle of freshly chopped parsley or basil to add a pop of color and freshness to the presentation.
Toast the Fennel Seeds: Toasting the fennel seeds before crushing them intensifies their flavour, contributing to the depth and complexity of the risotto.
Add Lemon Zest: Enhance the lemon flavour by incorporating lemon zest along with the juice, ensuring a vibrant citrus profile throughout the dish.
Looking for more risotto recipe inspiration?
Try one of these favourite risotto recipes:
- Tomato Risotto with Fresh Tomatoes & Zucchini Goat Cheese Parcels
- Spinach Risotto with Herbs
- LLemon Risotto with Smoked Salmon
Lemon-Infused Fennel Risotto with Cherry Tomatoes
Ingredients
- 2 bulbs of fennel, very thinly sliced
- Juice of 1 small lemon
- 1 large garlic clove, minced
- Red chili flakes, to taste
- 1 teaspoon fennel seeds
- 1 teaspoon coarse sea salt
- 1 litre hot chicken broth (adjustable based on desired consistency)
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 300 g risotto rice (Arborio or Carnaroli)
- Splash of white wine (optional)
- 200 g cherry tomatoes, halved
- 50 g Parmesan cheese, grated (for serving)
- Salt and pepper to taste
Method
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Trim and thinly slice the fennel bulbs using a mandoline or sharp knife and place in a large bowl. Drizzle the lemon juice over the sliced fennel and toss well to coat.
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Using a pestle and mortar, crush the garlic, chili flakes, fennel seeds, and sea salt until they form a coarse paste.
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In a saucepan, bring broth to simmer over medium heat. Reduce heat to low and cover to keep warm.
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In a large heavy-based pot (or deep skillet), heat the olive oil over medium heat.
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Add the red onion and cook for 2-3 minutes. Then, stir in the thinly sliced fennel and continue cooking, stirring occasionally, for about 5 minutes or until the fennel has softened.
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Add the risotto rice and stir for 2-3 minutes. If using, add a splash of white wine to the rice and cook until the wine evaporates. Stir in the garlic-fennel seed mixture.
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Gradually add a ladle of the hot broth mixture to the rice, and stir until all the liquid is absorbed, before adding another ladle full. Continue this process until the rice is cooked through and creamy, but still retains a slight bite (al dente), about 20-25 minutes.
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During the last minutes of cooking, stir in the grated parmesan cheese, followed by the halved cherry tomatoes. Season the risotto with salt and pepper, to taste.
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Serve the risotto hot, garnished with grated parmesan cheese. Enjoy!
Notes
- The amount of broth required can vary based on the moisture content of the fennel and your preferred consistency for the risotto. Adjust the broth accordingly to achieve the desired texture. If you need a bit more liquid to finish cooking the rice, you can also use a bit of hot water instead.
- I recommend using a high-quality or homemade broth for this risotto recipe. Homemade broth typically has a richer, more complex flavour compared to store-bought varieties. This can add depth to your risotto and elevate its overall taste profile. Store-bought broth, on the other hand, is convenient and readily available, making it a practical choice for busy cooks, in which case I recommend using an organic bouillon cube, otherwise, a broth such as BROX (also sold in convenient 5 litre boxes) - unpaid mention!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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