if you've never had fennel before this is a great first dish to make. Neither my girlfirend or I had tried it before. it gives the risotto an overall sweet taste, make sure you chop it a little finer if you "have texture issues"
1) Trim the fennel, reserving the fronds for the garnish, if desired. Cut the bulbs in half lengthwise, then remove the V-shaped cores and chop the flesh coarsely. (If you like, add any of the fennel trimmings to the stock for extra flavor.)
2) Heat the oil and half the butter in a large, heavy saucepan over medium heat. Add the onion and fennel and cook for about 2 minutes, stirring frequently, until the vegetables are soft. Add the rice and cook for about 2 minutes, stirring frequently, until the rice is translucent and well coated with oil and butter.
3) Pour the vodka into the rice. It will bubble and rapidly evaporate almost immediately. Add a ladleful of the stock. Cook, stirring constantly, until the ladleful of liquid is absorbed.
4) Continue stirrin gin the stock, about half a ladleful at a time, letting each addition be completely absorbed by the rice before adding the next. This should take about 20-25 minutes. The finished risotto should have a creamy consistency and the rice should be just tender, but firm to the bite.
5) Stir in the remaining butter, grated Parmesan cheese, and lemon juice. remove from the heat, cover, and let the risotto stand for 1 minute.
6) Garnish the risotto with a few of the reserved fennel fronds, and serve.
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Serving Size: 1 Serving (1682g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 333 | ||
Calories from Fat: 170 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 39.6mg | 12 % | |
Sodium 6461.1mg | 223 % | |
Potassium 52.4mg | 1 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 22.9g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 333
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