Fennel Risotto & Greens

March 1, 2012

Fennel Risotto & Greens

Philippe, Tucson CSA

4 bulbs fennel, trimmed, cored and quartered
2 tablespoons olive oil
1 onion, chopped
2 cups uncooked Arborio rice
7 cups vegetable or chicken broth
1 cup heavy cream
6 tablespoons grated Parmesan cheese
(optional) 1 bunch greens, chopped (mustards, kale, turnips tops or any winter greens)
Salt and pepper to taste

Heat oil to medium hot in a large skillet.
Sauté onions and fennel for about 2 minutes.
Stir in the rice and cook for another 2 minutes, stirring constantly.
Add 1 cup broth. Stir until liquid is almost completely absorbed. Repeat this process with remaining broth. This process takes take 15 to 20 minutes.
Stir in cream, half the Parmesan cheese and greens, and cook on low heat until rice is done and risotto is thick and creamy.
Season to taste with salt and pepper and sprinkle with remaining Parmesan cheese

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