Saturday, November 24, 2012

Weekend Cooking: Fennel Risotto

I had planned to write a cookbook review today for the cookbook challenge, but because I fell ill again, I didn't feel like writing a very long post. Therefore I decided to share just a recipe this weekend. I still have a backlog of recipes that I made, but didn't blog yet. So I am taking the chance to reduce my backlog a bit. All though now I will be adding to my review backlog.... oh well ;)

I love risotto, summer, winter, it doesn't matter. And when I was looking what to do with my lonely fennel bulb, I stumbled upon this lovely fennel risotto recipe on Vegatopia. I will share a translation here, but I altered my version a bit. Partially by mistake because Zeronic bought sage tea instead of sage by accident. But I just used it and it tasted great all the same.

Fennel Risotto (serves 2)
- Some olive oil
- 1 spring onion, chopped
- 1 fennel bulb, chopped
- 150gr risotto rice
- 1l warm vegetable broth
- a handful of parmazan cheese
- about a soup bowl of frozen peas
- 2tsp sage (tea)
- 1tsp dried mint
- black pepper

Defrost the peas. Fry the onion in some oil for a few minutes and the add the fennel, fry it a bit longer. If it goes to fast, add a bit of water. Set aside.
Heat some olive oil in a deep pan and add the rice. Fry for about a minute while stirring and turn the heat to low. Gradually add the vegetable broth, about a large soup spoon at the time. Stir ocassionally and add more broth when the rice gets dry. You don't have to stir constantly but never leave your risotto alone. After about 20 minutes the risotto will be done. Add the fennel and onion mixture, peas, cheese, mint, sage and some black pepper. Stir well. You can add some extra cheese on top of the risotto when serving.

This post is part of Weekend Cooking hosted by Beth Fish Reads. Need some food inspiration? Then visit the other posts as well :)


  1. I too love risotto any time of the year. I've never made it with fennel, but your version sounds really good. I have some fresh sage in the house, so if the fennel looks good at the store, I might try this.

  2. I agree with Beth, love risotto anytime.

  3. I am not a huge risotto fan, but I do love fennel, so I might try it.

  4. Fennel was my ingredient of the year last year. I seriously couldn't eat enough of it. I'm definitely going to try this!

  5. That looks really good. I love the flavor of fennel--will have to give this one a try. Thanks!

  6. I love risotto but don't make it often. This dish sounds so delicious--the fennel must make it so fragrant.

    Hope you feel better soon!

  7. You are the most adventurous cook! This sounds delicious.

  8. I struggle to get a good risotto going - and fennel is something I haven't really used much - it is a bit aniseedy isn't it? Hope you have a lovely week.

  9. I love risotto, but I've never worked up the nerve to make it myself yet. It's so creamy and comforting. Your recipe sounds delicious.

  10. Fennel risotto sounds great. It looks perfect!

  11. My husband loves risotto, but I have never made it with fennel, this looks like a winner.

  12. I like risotto -fennel is a great flavour for it. In Paris I had pea risotto with scallops-it was so fresh for spring.

  13. I hope you feel better soon. I had the flu last week and it was awful.

    I love risotto. I really need to make this recipe; I'm a nursing mum and fennel increases milk supply. I might add this in to my weekly food making to help things along. (sorry if that is TMI, but I'm excited about this recipe).