Caramelized Onion And Fennel Risotto Recipes
CARAMELIZED ONION AND FENNEL RISOTTO
A hearty risotto flavored with a taste of fall by caramelized onions and fennel. "Being vegetarian or vegan around the holidays is incredibly difficult," says Joe DiMaria of Somerville, who sent us this recipe. "It's even more difficult when you don't like squash, root vegetables or sweet potatoes."
Provided by Tara Parker-Pope
Categories dinner, main course
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
- Simmer broth in a separate pot on the stove.
- To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another 1/2 cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams
FENNEL RISOTTO
Don't let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.
Provided by SunFlower
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
- Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.
Nutrition Facts : Calories 537.3 calories, Carbohydrate 81.3 g, Cholesterol 63.8 mg, Fat 19 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 11.2 g, Sodium 724.8 mg, Sugar 4.6 g
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