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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Caramelized Onion and Fennel Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions