Risotto With Fennel And Olives Recipe

Name: Risotto With Fennel And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the stock to a simmer.
2
Coarsely chop the onion in a food processor by pulsing.
3
Heat the oil in a deep pot, and saute the onion.
4
Trim, wash and coarsely chop the fennel in a food processor; add to the onion, and continue cooking until both begin to soften.
5
Stir in the rice.
6
Add the wine, and cook 1 minute over high heat, stirring.
7
Pit the olives, chop, and add to the rice.
8
Then add the fennel seed.
9
Add 1 cup of the chicken stock to the rice; cook over medium heat, stirring often.
10
When most of the liquid is absorbed, add another cup of stock; repeat until the rice is tender.
11
Grate the cheese.
12
When the rice is cooked and moist, season with pepper and stir in the cheese.

2465

kcal

Calories

248

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 10 ingredients. The key ingredients include: 3 to 4 cups chicken stock, no salt added, 1 red onion, about 1 pound, 1 tablespoon olive oil, 1 pound fennel, and more.

Yes, Risotto With Fennel And Olives 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 Olives

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