Recipes

(Recipe) Fennel Risotto

06
jun

(Recipe) Simple Fennel Risotto

Creamy comfort meets fresh spring flavour in this simple fennel risotto. Tender rice is swirled with herb-and-garlic cream cheese, bright lemon and sweet, lightly-anise fennel for a dish that tastes far more complex than it is to make. One pot, a handful of pantry staples and half an hour on the stovetop are all you need—no constant ladling required. A crisp fennel salad and crunchy fried capers add bite and lift, turning every spoonful into a play of creamy, zesty and salty notes. Serve it as an easy week-night main or a light weekend lunch, and enjoy a restaurant-worthy plate without leaving your kitchen.

Ingredients

3 fennel bulbs
1 lemon
300 g risotto rice (about 1 ⅔ cups)
1 litre hot chicken stock (about 4 cups)
2 Tbsp capers
1 small tub herb-and-garlic cream cheese (roughly 150 g / 5 oz)
Olive oil, plus extra for frying
Salt and pepper

Method

Prep the fennel
- Cut the feathery fronds from the fennel and set them aside.
- Dice two of the bulbs into small cubes.
- Use a vegetable peeler or mandoline to shave the third bulb into very thin slices.
Make a quick fennel salad
- Zest the lemon, then cut it in half.
- Squeeze the juice from one half over the shaved fennel.
- Season lightly with salt, toss well, and mix in half of the reserved fennel fronds.
- Set aside; this will stay crisp while the risotto cooks.
Start the risotto
- Warm a good splash of olive oil in a wide, heavy pan over medium heat.
- Add the diced fennel and the risotto rice. Cook for about 4 minutes, stirring, until the rice turns glossy and the fennel softens. Season with a pinch of salt and pepper.
Add the stock
- Pour in all the hot chicken stock at once.
- Stir well, bring to a gentle simmer, then cook over low heat. Stir every few minutes until the rice is tender and most of the liquid has been absorbed (around 18–20 minutes; taste to check).
Finish the risotto
- Stir in the lemon zest, the juice from the remaining half-lemon, and the tub of herb-and-garlic cream cheese.
- Mix until the risotto is creamy. Adjust seasoning with extra salt and pepper if needed.
Crisp the capers
- Heat a generous layer of olive oil in a small frying pan.
- Fry the capers for 2–3 minutes until they pop open and turn crisp.
- Drain on kitchen paper.
Serve
- Spoon the risotto onto four warm plates.
- Top with the crunchy shaved-fennel salad and scatter over the crispy capers.
- Finish with the rest of the fennel fronds for a fresh, anise-scented touch.