Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 630.23 Kcal (2639 kJ) | ||
| Calories from fat | 155.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.31g | 27% | |
|---|---|---|---|
| Cholesterol | 39.76mg | 13% | |
| Sodium | 1671.45mg | 70% | |
| Potassium | 1152.17mg | 25% | |
| Total Carbs | 99.49g | 33% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 8.78g | 35% | |
| Protein | 15.4g | 31% | |
| Vitamin C | 26.3mg | 44% | |
| Iron | 4.5mg | 25% | |
| Calcium | 192.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 110.99 Kcal (465 kJ) | ||
| Calories from fat | 27.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 27% | |
|---|---|---|---|
| Cholesterol | 7mg | 13% | |
| Sodium | 294.35mg | 70% | |
| Potassium | 202.91mg | 25% | |
| Total Carbs | 17.52g | 33% | |
| Sugars | 1.15g | 26% | |
| Dietary Fiber | 1.55g | 35% | |
| Protein | 2.71g | 31% | |
| Vitamin C | 4.6mg | 44% | |
| Iron | 0.8mg | 25% | |
| Calcium | 34mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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