Best Risotto With Fennel And Olives Recipes

FENNEL RISOTTO

Fennel Risotto image

Don't let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.

Provided by SunFlower

Categories Main Dish Recipes Rice Risotto Recipes

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

4 bulbs fennel
1 tablespoon butter
1 medium onion, chopped
2 cups uncooked Arborio rice
7 cups vegetable broth
1 cup heavy cream
6 tablespoons freshly grated Parmesan cheese
1 tablespoon dried parsley
freshly ground black pepper to taste

Steps:

Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.

Nutrition Facts : Calories 537.3 calories, Carbohydrate 81.3 g, Cholesterol 63.8 mg, Fat 19 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 11.2 g, Sodium 724.8 mg, Sugar 4.6 g

FARRO RISOTTO WITH FENNEL

Farro Risotto with Fennel image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Pulse 1 cup farro in a blender until about half is broken into smaller pieces. Cook 1 chopped shallot and 1 chopped small fennel bulb in 2 tablespoons butter in a medium saucepan over medium-high heat, 5 minutes. Stir in the farro and 1 teaspoon kosher salt. Add 4 cups water; bring to a simmer. Cook until the farro is tender, 15 to 20 minutes. Stir in 1/4 cup grated parmesan and 2 tablespoons mascarpone; season with salt and pepper. Top with shaved parmesan and chopped fennel fronds.

RISOTTO WITH FENNEL AND OLIVES

Risotto With Fennel And Olives image

Provided by Marian Burros

Categories dinner, quick, main course

Time 10m

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 to 4 cups chicken stock, no salt added
1 red onion, about 1 pound
1 tablespoon olive oil
1 pound fennel
1 cup arborio rice
1/2 cup dry white wine
16 small oil-cured black olives
1 teaspoon fennel seed
1 ounce Parmigiano-Reggiano
Freshly ground pepper to taste

Steps:

Heat the stock to a simmer.
Coarsely chop the onion in a food processor by pulsing. Heat the oil in a deep pot, and saute the onion.
Trim, wash and coarsely chop the fennel in a food processor; add to the onion, and continue cooking until both begin to soften.
Stir in the rice. Add the wine, and cook 1 minute over high heat, stirring.
Pit the olives, chop, and add to the rice. Then add the fennel seed.
Add 1 cup of the chicken stock to the rice; cook over medium heat, stirring often. When most of the liquid is absorbed, add another cup of stock; repeat until the rice is tender.
Grate the cheese.
When the rice is cooked and moist, season with pepper and stir in the cheese.