This dish harmonises subtle anise notes from lemon-infused fennel with sweet acidity from tomatoes, enhanced by savoury Parmesan. Enjoy the fusion of flavours!
Course
Main Course
Category
Mediterranean
Prep Time10minutes
Cook Time35minutes
Total Time45minutes
Servings4
Calories471kcal
AutorElle
Ingredients
2bulbs of fennel,very thinly sliced
Juice of 1 small lemon
1large garlic clove,minced
Red chili flakes,to taste
1teaspoonfennel seeds
1teaspooncoarse sea salt
1litre hot chicken broth(adjustable based on desired consistency)
1tablespoonbutter
2tablespoonsolive oil
1small red onion,finely chopped
300grisotto rice(Arborio or Carnaroli)
Splash of white wine(optional)
200gcherry tomatoes,halved
50gParmesan cheese,grated (for serving)
Salt and pepper to taste
Method
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.
Using a pestle and mortar, crush the garlic, chili flakes, fennel seeds, and sea salt until they form a coarse paste.
In a saucepan, bring broth to simmer over medium heat. Reduce heat to low and cover to keep warm.
In a large heavy-based pot (or deep skillet), heat the olive oil over medium heat.
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.
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.
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.
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.
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!