Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::6
Ingredients
4 bulbs fennel
1 tablespoon unsalted butter
1 medium onion, chopped
2 cups uncooked Arborio rice
7 cups vegetable broth
1 cup heavy cream
6 tablespoons freshly grated Parmesan cheese, divided
1 tablespoon dried parsley
freshly ground black pepper to taste
Directions
Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into 1/4-inch thick slices.
Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.
Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.