THE BEST ROASTED FENNEL
Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 475 degrees F.
- Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
- Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
- Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.
FENNEL RISOTTO
Don't let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.
Provided by SunFlower
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- 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 : Calories 537.3 calories, Carbohydrate 81.3 g, Cholesterol 63.8 mg, Fat 19 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 11.2 g, Sodium 724.8 mg, Sugar 4.6 g
CARAMELIZED ONION AND FENNEL RISOTTO
A hearty risotto flavored with a taste of fall by caramelized onions and fennel. "Being vegetarian or vegan around the holidays is incredibly difficult," says Joe DiMaria of Somerville, who sent us this recipe. "It's even more difficult when you don't like squash, root vegetables or sweet potatoes."
Provided by Tara Parker-Pope
Categories dinner, main course
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- 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.
- Simmer broth in a separate pot on the stove.
- 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 1/2 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.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 2 grams, TransFat 0 grams
FENNEL & LEMON RISOTTO
This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
- Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
- Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
- When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.
Nutrition Facts : Calories 477 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.12 milligram of sodium
ROAST FENNEL RISOTTO
A subtle and delicious recipe - the fennel seeds and herbs really integrate the taste of the roasted fennel into the whole dish. During preparation, some chefs exhort you to stir the risotto constantly; I find risotto quite forgiving provided it doesn't stick to the pan, so I would prefer to use the phrase 'stir regularly'. At the end of cooking, the risotto should still be pourable, but should not have a large 'head' of unabsorbed fluid when left to settle.
Provided by ID2448
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 200°C.
- Sweat the onion in the oil till softening then add the garlic, fennel seeds and herbs and sweat for a further two minutes.
- Add the rice (and saffron, if using), stirring to coat with oil, then the wine or vermouth.
- Stir till almost absorbed, then begin adding stock, about a ladle (¼ pint) at a time, stirring regularly till almost absorbed.
- Meanwhile, toss the fennel in the olive oil and a little seasoning and place in a roasting tin in the oven for 15 - 20 minutes until just cooked.
- Continue adding all the stock to the rice as described until used up and the rice feels cooked.
- Season to taste, perhaps erring on the side of caution.
- At this point, add the roasted fennel, along with the margarine and Parmazano and stir through till melted and incorporated.
- Check seasoning again - it'll probably be OK now - and serve on warm plates, passing pepper and more Parmazano.
Nutrition Facts : Calories 455.7, Fat 21, SaturatedFat 2.9, Sodium 73.7, Carbohydrate 54.9, Fiber 5.3, Sugar 2.8, Protein 5.8
More about "roast fennel risotto recipes"
EASIER RISOTTO WITH ROASTED FENNEL AND OLIVES - HEARTBEET …
From heartbeetkitchen.com
Reviews 3Category DinnerCuisine ItalianEstimated Reading Time 4 mins
ROAST FENNEL RISOTTO | EDIBLE EAST BAY
From edibleeastbay.com
RISOTTO WITH ROASTED FENNEL AND PINE NUTS – FLEXITARIAN …
From flexitariankitchen.com
ROASTED FENNEL (ONLY 3 INGREDIENTS!) - SPEND WITH …
From spendwithpennies.com
PERFECT ROASTED FENNEL (EASY SIDE DISH!) – A COUPLE …
From acouplecooks.com
LEMONY RISOTTO WITH FENNEL AND PARMESAN RECIPE | BON …
PEARL BARLEY RISOTTO WITH ROAST FENNEL AND MUSHROOMS
From cheeseandchickpeas.com
PANCETTA-WRAPPED COD WITH FENNEL RISOTTO RECIPE
From greatbritishchefs.com
10 BEST FENNEL RECIPES THAT TASTE INCREDIBLE - JAMIE OLIVER
From jamieoliver.com
FENNEL RISOTTO WITH ROASTED TOMATO – TRAVEL GOURMET
From travel-gourmet.com
ROASTED FENNEL RECIPE | THE KITCHN
From thekitchn.com
FENNEL AND SAUSAGE RISOTTO RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
OUR 55 BEST DINNER RECIPES OF ALL TIME
From allrecipes.com
12 CROWD-PLEASING GRILLING RECIPES FOR YOUR 4TH OF JULY COOKOUT
From latimes.com
FENNEL RISOTTO | RICE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
FENNEL RISOTTO RECIPE - SKYE MCALPINE - FOOD & WINE
From foodandwine.com
ROAST FENNEL RISOTTO - LUNCHLEE
From lunchlee.com
HEALTHY VEGETARIAN WINTER RECIPE: BRAISED TOFU WITH FENNEL, …
From smh.com.au
ROASTED FENNEL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ROASTED GOCHUJANG SALMON RECIPE - NYT COOKING
From cooking.nytimes.com
BAKED RISOTTO WITH ROASTED FENNEL RECIPE - CHATELAINE.COM
From chatelaine.com
You'll also love