By
AnnesFood a few months ago
Recipe Tags:
Chorizo,
Crumbled Feta Cheese,
Dry Sherry,
Fennel,
Fennel Bulb,
Feta Cheese Recipe,
Good Stock,
Grilled Chicken,
Half An Hour,
Hot Water,
Ladle,
Medium Heat,
Olive Oil,
Printable Recipe,
Risotto Recipe,
Side Dish,
Spicy Sausage,
Sweet Recipes,
Whole Lot,
Yellow Onion
4
Fennel Risotto with Feta Cheese
Wow, I’ve posted a lot of sweet recipes lately. It’s not that I haven’t been cooking, but I guess I haven’t tried a whole lot of new recipes. As always, risotto remains one of our favorite dishes. It’s perfect for a weeknight dinner, as it takes about half an hour in total. It’s great on its own, or as a side dish. This particular one is nice served along a spicy sausage (like chorizo or salsiccia), or grilled chicken.
Fennel Risotto with Feta Cheese
(printable recipe)
1 yellow onion
1 small-ish fennel bulb
200 ml arborio rice
50 ml dry sherry
1 litre good stock (any kind of vegetable would work well)
100 ml finely grated parmesan
75 g feta cheese
butter, olive oil
Finely chop onion and fennel. Heat a little butter and olive oil in a heavy pot, and fry the onion and fennel on medium heat for a few minutes. Add the rice, and turn up the heat to let it color until golden. Stir all the time - it burns easily. When the rice is golden, add the sherry and let it reduce for a minute.
Add the stock, ladle by ladle. When the risotto looks dry, add more. It’ll take about 20 minutes in total - keep tasting to make sure the rice is just right. You might not need all the stock, or you might run out - just add hot water in that case.
When the rice is done - slightly chewy but not crunchy, and definitely not mushy - stir in the parmesan. Taste to see if you need to season it, and serve with crumbled feta cheese.
Recipe in Swedish:
Fänkålsrisotto med fetaost
Sorry, comments are closed.
To comment on this article, please communicate directly with
AnnesFood
Related Articles
Fennel Risotto Crunchies
The photo doesn’t really make this dish justice, but I’m sure you can imagine how good it tastes anyway. It’s our favorite thing to do with leftovers, these days - and as a bonus, Titus likes it too. He won’t eat risotto as it is, but rolled in breadcrumbs...
Fabulous lemon risotto
We eat risotto at least once a week, as I always have plenty of home-made stock & we’re not great soup drinkers.This is a good way to give flavour to a plain risotto (which I usually scent with saffron), using ingedients which are generally found in my kitchen, unless I’m...
Risotto Prawn…
Assalamualaikum and Salam Sejahtera to all… Risotto again! Yeah and you gotta love this one, really!cause I do… I’ve been busy lately and there was actually time for me topost recipes but its just that I got no idea which one to post, wow! so many?No… kidding… and yes!...
Recipe: Mushroom and butternut squash risotto
This is yet another recipe created with “found food” (i.e. stuff leftover from other dishes)from the fridge. To my surprise, the kids loved it so its become a regular standby for the weekly menu planning session, especially if I’m runing out of inspiration. You’ve no doubt read a million and...
Cocoa and Fennel Frond Crusted Chilean Sea Bass, Shiitake Mushrooms with Fennel Stalks, and Chocolate Drizzled Fennel Bulb
That has to be one of the longest food titles I’ve ever created. However, I needed something epic for my entry into She Simmers‘ Cooking Contest with Chef Curtis Duffy. I happened upon her blog by chance while searching for…well I don’t even remember what I was searching for...
Fresh Herb and Pea Risotto for the First Day of Spring
Rice was introduced to Italy by the Arabs who dominated Sicily and parts of the Southern mainland in the late Middle Ages, but, proved best suited to the vast marshy regions of the Po Valley. Here it was enthusiastically adopted by the residents of the Veneto region, Lombardia and Piemonte. Thanks...
Lobstersquad made it to a Forbes list (and a pressure cooker risotto)
Here are two things I never expected to happen: one, the most amazing, is to find my name on a Forbes list. Not the one headed by Oprah, but deeply exciting all the same; I can now paraphrase all those Oscar winners and say how honoured I am to...
Fennel Cake with Chocolate Fennel Ganache
seme di finocchio / fennel seeds Remember my Fennel Cupcakes w/ Candy-Coated Fennel Seeds? I have wanted to work on that recipe since I originally made them…make a better batter. And, I didn’t like the icing I originally used, in regards to the flavor pairings, not the taste. So, I...
Black Risotto…
Assalamualaikum and Salam Sejahtera to all… This is my first Risotto featured recipe post and whatinteresting? I am giving a black beautiful dish… wow!!. I love rice so much andbeen eating it since a very young age and say how many different rice I’vetried? Hmmm… soo many! (can’t count them)....
Fresh Figs With Feta Cheese, Pistachio, And Honey
I love fresh figs, especially, the sweet Black Mission variety. The way I like to enjoy them is to pair the figs with salty Bulgarian Feta cheese, some raw pistachio, honey, and served with some wholemeal rusk. This is one of my favorite non-cook and no recipe needed appetizer. You...
