Caramelized Onion and Fennel Risotto
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6
- 1small bulb fennel, sliced thin
- 1medium onion, sliced thin
- 1tablespoon olive oil
- 3tablespoons butter, divided (use Earth Balance to make it vegan)
- ¼teaspoon sea salt
- ¼teaspoon sugar
- 2cloves garlic, minced
- 2cups Arborio rice
- 1½cups dry white wine
- 2tablespoons fresh rosemary leaves, minced
- Handful of fresh parsley, minced
- 4cups vegetable broth, heated
- ¾cup grated Parmesan cheese (omit Parmesan to make it vegan)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
444 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 12 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a heavy pot or Dutch oven, heat oil and 2 tablespoons butter over medium-low heat. When butter is melted, add sliced onion and fennel and stir until coated. Cover the pan and cook slowly until tender, about 10 minutes. Stir in salt and sugar. Raise heat to medium-high and cook, stirring frequently until onions are dark brown, about 25-30 minutes.
- Step 2
Simmer broth in a separate pot on the stove.
- Step 3
To the onions and fennel, add garlic, Arborio rice and herbs. Cook, stirring frequently until the rice is translucent around the edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. When the wine is fully absorbed, add 2 cups hot broth and simmer, stirring every 3 to 4 minutes until liquid is absorbed, about 12 minutes. Stir in another ½ cup of hot broth and cook, stirring constantly until absorbed. Repeat with additional broth 2 or 3 more times, until rice is al dente. Remove risotto from heat and stir in remaining 1 tablespoon butter and Parmesan. Serve.
Private Notes
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Cooking Notes
Giuditta
The fennel is very subtle and the herbs give it a distinctive taste - especially the rosemary - but should be used with caution. I realized there was something missing though - and that was clearly lemon: it goes wonderfully together with the rosemary and the fennel. Total game changer.
Evie
This was actually one of the most delicious meals of my life. I cooked this because I needed a way to use a fennel bulb that I got in my CSA box last week, and it was just absolutely fantastic. I used the fennel fronds instead of parsley, which worked great. The recipe says 6 servings, but my 2 roommates and I devoured this within the course of a long evening (oops).
Leslie
This turned out GREAT, but it requires confidence to know better than to simply follow the recipe. For example, if I had done 25-30 minutes of my onions and fennel over medium-high on my stove, I would have had charcoal. But 25 minutes on low, and they were deep brown, caramelized, and perfect. Equally, my first 2 cups of broth were absorbed in about 5 minutes, not 12. Knowing how to adjust the timing/heating instructions to your equipment is imperative to making this turn out well.
Es
Absolutely wonderful. Creamy and so flavorful. I only used 1 cup of rice and a very small fennel and a medium onion. I used water instead of vegetable broth but added a tsp or so of La Boite's Lula to it.
When the fennel cooks this long you don't taste the fennel; it becomes something mysterious with a hint of sweetness and a complexity that I can't describe. Served with a roast chicken.
Craig
Use 1 tbs the rosemary, I onion & 1 fennel bulb with one cup rice. Add a bit of lemon juice to taste at finish.
Helena
This was incredible. The fennel has an amazing caramel flavour after it’s been cooked down. I always find that recipes use far less stock than needed. I practically had to double the amount.
Amanda
This inspired what has become one of the most cooked - and requested - dishes of our household. I go in heavy with the onion and fennel, and use a very punchy arbequina olive oil. For the wine I use Riesling with a good citric tang. Not vegans in this house, so the vegetable stock becomes chicken. I always serve this with chicken breast marinated in olive oil, lemon zest, salt, and a pinch of ground coriander. In the pan I fry this in I through in a good handful of peas as well. Absolutely fab.
MJ
I subbed red lentils for the Arborio rice, some snipped fennel fronds for the rosemary and skipped the parmesan. Delish, with surprising flavor complexity!
Kristin
Sadly, this didn't come out the way I'd hoped. It was very herbal/woody in flavor, and the rosemary was overpowering. Perhaps we had a particularly potent fresh bunch, but I wouldn't make it again.
Elizabeth E.
Delicious recipe! I had to add about 2 cups more broth than called for--have it ready, or just use water (sounds strange, but it was fine).
P.S. Since we are an alcohol-free house, I used 1 cup apple juice and a splash or two of rice wine vinegar on the first addition of liquid, then chased it with chicken broth, then the water, until it was done.
Audrey
Flavors were good but check another recipe for cooking time/instructions after adding the rice. Can use less wine, more stock, or even water- but needs 6-8 cups liquid, stirring in 1/4 c at a time, constantly
David
Adding zest of a whole lemon to the wine addition for the first liquid addition makes it wonderful. I did this because I read another comment suggested adding lemon. I also added the juice of the lemon, but the zest is what does it.
NanOnTheCape
Since I had no fresh rosemary, I added dried rosemary to the other adaptation, chicken broth. Wonderful!
Lorna
I followed the recipe and the rice was still completely hard after using up the 4 cups of broth. I continued adding broth and water, it took over twice the amount of broth to get an edible consistency, and nearly two hours from start to finish. The end result was not good, very pasty (like rice embedded in mashed potatoes).
cj
Agreed with the previous posts, I slowly caramelized the veggies over low heat (instead of medium-high), I also poured in small amounts of water from time to time to deglaze the pot. The risotto was delicious! However, next time I'll reduce the amount of wine to cut the acidity.
HP
Yeah, ooops that 25-30 minutes at medium-high heat is way too aggressive for fennel and onion. Black. Started over.
Aire
I followed the recipe but found at the end I needed two things: More broth and lemon. I've made risotto plenty of times, so I know when it's too al dente, and for whatever reason, mine was, so have broth/stock on hand, just in case. I think I used about double what was called for. I just went with how the rice felt and tasted. I read the comments, so I had a lemon handy. It's a beautiful addition. This is a light-tasting dish, so don't expect a powerful punch of onion or licorice.
Shell
Fully caramelized the onion and fennel ahead of the risotto so they virtually melted in the final dish. Adjusted serving size for 3 - 1c rice, 2 onions, 1 bulb of fennel. Added lemon. Ended up lovely and sweet and warm.
Marian
We make risotto quite often but found this recipe lacking. Perhaps the addition of lemon or the fennel fronds as others have suggested would have made the difference.
Amrie
Delicious! I thought it was perfect topped with freshly ground black pepper and some more grated parmesan.
mel
This recipe was delicious and I can’t wait to make it again. I substituted orzo for rice since my roommate is allergic to it and it turned out fantastic. I served it with chicken thighs.
Maria
I don't recommend trying to cook onions for 25 minutes at medium-high heat. Burnt to a crisp. Dinner ruined.
Aire
You may have fried them rather than caramelized them. If you do it low and slow, you'll get the sweet, golden onions and fennel called for in the recipe.
Elizabeth A
Aire, so why does the recipe say “Raise heat to medium-high”? Sounds like a crucial bit of mis-instruction.
Delicious!
I used half the amount of rosemary and the flavor still came through. I felt the flavor of the fennel was hidden by the other ingredients. I added peas and spinach to my leftovers which made it a bit more interesting!
Ellen B.
Use 1 tbs rosemary, I onion & 1 fennel bulb with one cup rice. had to add about 2 cups more broth than called for. I realized there was something missing though - and that was clearly lemon zest and jus: goes wonderfully together with the rosemary and the fennel. I go in heavy with the onion and fennel, and use a very punchy arbequina olive oil. For the wine I use Riesling with a good citric tang. I add another finely diced fennel bulb about halfway through cooking the rice, to add more texture
Clareanartist
This turned out badly for me. Gummy, stringy, ugh. User error? I didn't cook onions long enough to caramelize, and that was part of the problem.
Missy
I made this with chicken broth and did the following modifications: added a tbsp of lemon juice, 1tsp dried rosemary instead of fresh, 1/2 cup of chardonnay, and I cut way back on the parmesan because I get migraines easily (so I used 1/4 cup). I feel like it didn't even need the cheese! This was very good!
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