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Risotto with fennel recipe
This risotto with fennel is a vegetarian risotto very easy to make!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 509 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 350 350 grams arborio rice
- 2 2 fennel approximately 800 grams
- 1 1 medium onion finely chopped
- 2 2 tablespoons extra virgin olive oil
- 1 1 liter vegetable broth
- 1/2 1/2 cup dry white wine
- 2 2 tablespoons of butter
- grated Parmesan cheese
- salt to taste
Instructions
- Clean the fennel, eliminating the stems and the two outer sheaths. Cut them with a kitchen knife in half, wash, and cut into thin slices.
- In a saucepan, heat the oil and put the finely chopped onion. Sauté gently without browning, then raise the heat and add the fennel and salt. Stir and let it simmer for about ten minutes.
- Add the rice, stirring constantly. Let it cook for 3 to 4 minutes.
- Add the wine and once most of it has evaporated, start adding the broth, one ladle at a time.
- Cook the risotto al dente.
- Remove from heat and stir in the butter and the grated Parmesan cheese.
- Cover and let it rest for a minute or two before serving.
Cup of Yum
Nutrition Information
Calories
509kcal
(25%)
Carbohydrates
84g
(28%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
1114mg
(46%)
Potassium
612mg
(17%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
865IU
(17%)
Vitamin C
16.1mg
(18%)
Calcium
69mg
(7%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 509
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 1114mg | 46% |
| Potassium | 612mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 69mg | 7% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.