Caramelized Onion and Fennel Risotto Recipe

Name: Caramelized Onion and Fennel Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small bulb fennel, sliced thin; 1 medium onion, sliced thin; 1 tablespoon olive oil; 3 tablespoons butter, divided (use Earth Balance to make it vegan); 1/4 teaspoon sea salt; 1/4 teaspoon sugar; 2 cloves garlic, minced; 2 cups Arborio rice; 1 1/2 cups dry white wine; 2 tablespoons fresh rosemary leaves, minced; Handful of fresh parsley, minced; 4 cups vegetable broth, heated; 3/4 cup grated Parmesan cheese (omit Parmesan to make it vegan)

Servings: persons

1 small bulb fennel, sliced thin
1 medium onion, sliced thin
1 tablespoon olive oil
3 tablespoons butter, divided (use Earth Balance to make it vegan)
1/4 teaspoon sea salt
1/4 teaspoon sugar
2 cloves garlic, minced
2 cups Arborio rice
1 1/2 cups dry white wine
2 tablespoons fresh rosemary leaves, minced
Handful of fresh parsley, minced
4 cups vegetable broth, heated
3/4 cup grated Parmesan cheese (omit Parmesan to make it vegan)

1
In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat.
2
When butter is melted, add sliced onion and fennel and stir until coated.
3
Cover the pan and cook slowly until tender, about 10 minutes.
4
Stir in salt and sugar.
5
Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
6
Simmer broth in a separate pot on the stove.
7
To the onions and fennel, add garlic, Arborio rice and herbs.
8
Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes.
9
Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes.
10
When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes.
11
Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed.
12
Repeat with additional broth 2 or 3 more times, until rice is al dente.
13
Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan.
14
Serve.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small bulb fennel, sliced thin, 1 medium onion, sliced thin, 1 tablespoon olive oil, 3 tablespoons butter, divided (use Earth Balance to make it vegan), and more.

Yes, Caramelized Onion and Fennel Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caramelized Onion and Fennel Risotto

How did you like this recipe?

Frequently Asked Questions