Risotto With Fennel And Broccoli Recipe

Name: Risotto With Fennel And Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head fennel, top removed, cut into small pieces; 1 cup broccoli stems and flower- ettes, cut into small pieces; Coarse salt and freshly ground pepper to taste; 1 tablespoon unsalted butter; 2 tablespoons olive oil; 2 shallots, minced; 1 1/2 cup Arborio rice; 4 to 5 cups hot chicken stock (pref- erably homemade); 1 cup dry white wine; ⅓ cup freshly grated Parmesan cheese; 1/4 cup heavy cream

Servings: persons

1 head fennel, top removed, cut into small pieces
1 cup broccoli stems and flower- ettes, cut into small pieces
Coarse salt and freshly ground pepper to taste
1 tablespoon unsalted butter
2 tablespoons olive oil
2 shallots, minced
1 1/2 cup Arborio rice
4 to 5 cups hot chicken stock (pref- erably homemade)
1 cup dry white wine
⅓ cup freshly grated Parmesan cheese
1/4 cup heavy cream

1
Steam fennel and broccoli separately until tender.
2
Place in a food processor with a fourth cup of steaming water.
3
Puree and season to taste with salt and pepper, and then set aside.
4
Heat butter and oil in a heavy frying pan and saute the shallots until they are soft.
5
Add rice and saute for one to two minutes, until the grains turn opaque.
6
Add a half cup of hot chicken stock and stir frequently.
7
When it has been absorbed by the rice, add another half cup.
8
Add wine and cook until it is absorbed by the rice.
9
Stirring frequently, continue adding more chicken stock, half a cup at a time, and cook for 15 or so minutes more.
10
When rice is almost tender but still al dente, add pureed vegetables.
11
Cook for a minute, then add the Parmesan cheese and the cream.
12
Cook another minute, correct seasoning and serve.

614

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.

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

You need 11 ingredients. The key ingredients include: 1 head fennel, top removed, cut into small pieces, 1 cup broccoli stems and flower- ettes, cut into small pieces, Coarse salt and freshly ground pepper to taste, 1 tablespoon unsalted butter, and more.

Yes, Risotto With Fennel And Broccoli falls under the Meat & Poultry 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.

Risotto With Fennel And Broccoli

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