Odds-and-ends fennel risotto
Prep
10 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is my go to risotto when I'm rummaging through the fridge for odds and ends. Fennel is wonderfully versatile, and it brings this lovely subtle anise flavor that feels fancy without requiring any fancy ingredients. The whole thing comes together in under an hour, which makes it perfect for a weeknight dinner when you want something that tastes like you've been cooking all day. Fennel is also packed with fiber and antioxidants, so you're getting something genuinely good for you alongside creamy, comforting risotto. It's one of those recipes that feels like a special occasion meal but is actually quite simple and economical to make.
Ella x
Ingredients
- 35 gramsbutter
- 1onion(chopped)
- 75 gramsfennel(leek or celery trimmings (or a mix), chopped)
- 350 gramsrisotto rice
- 1.2 litre/svegetable stock
- 125 mlsdry white wine((or vodka or dry vermouth))
- 2parmigiano reggiano( pieces Parmigiano Reggiano or Grana Padano rind (optional))
- 30 gramsparmigiano reggiano( Parmigiano Reggiano or Grana Padano, finely grated)
- 60 gramswatercress salad(salad leaves, such as rocket, watercress or spinach)
- 20 gramssoft herbs(such as parsley, chives, tarragon or mint (or a mix))
Detail level
Instructions
- 1
Heat 20g of the butter in a large heavybased pan. Once melted, add the onion and vegetable trimmings. Cook over a low heat, stirring occasionally, for 6-8 minutes, then add the risotto rice and cook for 2-3 minutes more, stirring to toast the rice. Bring the stock to a simmer in a neighbouring pan as you cook.
- 2
Add the wine and cook, stirring until absorbed, then add the cheese rind (if using) and the hot stock, 1 ladle at a time, stirring continuously – only add the next ladleful when the previous one has been absorbed.
- 3
After about 20 minutes, when the rice is almost al dente and most of the stock has been used up, add the remaining butter, grated cheese, salad leaves and chopped herbs. Pour in a final ladle of stock, stir vigorously until well combined, then cover and let the risotto sit off the heat for 2 minutes. Serve immediately. The cheese rind will now be soft enough to eat, so cut into pieces with a knife, for sharing.
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