Risotto with Fennel
6 tb Unsalted butter 1/2 c Chopped sweet yellow onion 1 Fennel bulb (1 lb); trimmed - quartered, cored - and cut into 1/4-in slices 1/4 ts Salt 1 pn Nutmeg - preferably freshly gra...
Ingredients
- 6tbsp unsalted butter
- 1/2cup chopped sweet yellow onion
- 1fennel bulb (1 lb); trimmed
- 1pn nutmeg
- 21/2 c - canned broth with
- 21/2 c - water
- 11/2 c arborio rice
- 1/4tsp freshly ground pepper
Directions
- 1
6 tb Unsalted butter 1/2 c Chopped sweet yellow onion 1 Fennel bulb (1 lb)
- 2
trimmed - quartered, cored - and cut into 1/4-in slices 1/4 ts Salt 1 pn Nutmeg - preferably freshly grated 5 c Light chicken stock
- 3
OR=- 2 1/2 c - Canned broth with 2 1/2 c - Water 1 1/2 c Arborio rice 1/4 ts Freshly ground pepper 1/4 c Freshly grated Parmesan IN A LARGE
- 4
Add the onion and cook until softened, but not browned, about 3 minutes
- 5
Stir in the sliced fennel
- 6
Season with the salt and nutmeg
- 7
Cover and simmer, stirring occasionally, for 10 minutes
- 8
Meanwhile, bring the stock to a simmer in another saucepan