(Recipe) Fennel Risotto

recipe tomato sushi

(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

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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.

  7. 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.

Enjoy your creamy fennel risotto—simple, bright and full of flavour!

More recipes

(Recipe) Pumpkin Lasagna

You might think pumpkin lasagna can't compete with its spinach and artichoke counterpart, but think [...]

(Recipe) Mushroom Ragout

This creamy mushroom ragout is a cosy classic: deeply savoury, full of texture, and perfect [...]

(Recipe) Apple plum Crumble Tart

Autumn has quietly returned to the Netherlands — the days are getting shorter, the air [...]

(Recipe) Herbed Salmon Pinwheels with Citrus Dipping Sauce

Unveiling a delightful treat for all the salmon aficionados! These herbed salmon pinwheels are not [...]

(Recipe) Chocolate Mousse with Sweet Potato and Banana

Discover a unique and delightful way to indulge your sweet tooth with our Healthy Chocolate [...]

(Recipe) Citrus Honey Grilled Chicken

As summer slowly comes to an end here in the Netherlands, the weather makes quite [...]

(Recipe) Delicious Beet Burger Recipe

Are you looking for a delicious and healthy alternative to traditional burgers? Our beet burger [...]

Geef een reactie

Je e-mailadres wordt niet gepubliceerd. Vereiste velden zijn gemarkeerd met *