Creamy Fennel Parmesan Risotto

1. 1

   Trim the bases from the fennel bulbs, then cut a cone from the bases to remove the cores. Slice the fennel bulbs lengthwise into 1/4-inch thick slices.

2. 2

   Melt butter in a heavy-bottomed stock pot over medium heat. Add the fennel and the onion; cook for 2 minutes.

3. 3

   Stir in the rice; cook for 2 minutes, stirring constantly, until the rice is lightly toasted.

4. 4

   Stir in 1 cup vegetable broth; keep stirring until the liquid is almost fully absorbed. Repeat with the remaining broth, stirring constantly. Adding the broth should take 15 to 20 minutes.

5. 5

   Stir in the cream, 3 tablespoons Parmesan cheese, and the parsley; cook until the rice is tender yet slightly firm and the risotto is thick and creamy. Season with black pepper. Divide the risotto among bowls; sprinkle with the remaining 3 tablespoons Parmesan cheese.

• Calories 439.88 kcal High
• Protein 7.43 g Moderate
• Carbs 57.88 g Moderate
• Total Fat 17.58 g High
• Saturated Fat 10.57 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 50.53 mg Moderate
• Sodium 992.38 mg High
• Fiber 2.34 g Low Source
• Sugar 1.66 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 110.66 mg Low Source
• Iron 3.18 mg Moderate
• Potassium 180.68 mg Low Source
• Vitamin A 44.33 mcg_rae Low Source
• Vitamin C 2.46 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅