35 min

Fennel Risotto

Geting risotto right isn't always easy but incredibly delicious. It doesn’t have to take long but requires your constant attention. Also: it’s worth buying high quality ingredients, especially for the stock and rice.


4-5 servings

350 g
200 g

Risotto rice (carnaroli or aborio)
Frozen peas

1 glass
100 g
1,5 L
50 g
2 cloves

Dry white wine
Margarine or butter
Stock (vegetable)
Lemon juice and zest
Yellow Onion


15 min

It's important to prepare before you start cooking. There is no time to cut things when cooking risotto.

  1. Pre-heat oven to 200°C (if possible use fan oven at 175°C)
  2. Dice onion and mince garlic
  3. Cut away the fennel stalks and cut like an onion into medium thick strips
  4. Cut zucchini into quartered slices
  5. Grate some of the Parmesan
  6. Prepare a baking sheet with the fennel and zucchini. Drizzle with olive oil and pepper and salt.
  7. Set the table (it's best to serve risotto immediately)


20 min

pan 1b

Sauté onion

medium/high heat (in oil) until soft but not coloured
~3 min

pan 2

Boil water and mix stock

keep it at a low boil

pan 1 continued

Add risotto rice and garlic

stir so the rice becomes glassy but don't let
it brown ~2 min, season with salt and pepper

Add white wine

it should sizzle. Cook until you don't see any
liquid from the wine ~2 min


Put fennel & zucchini into oven

~20 min at 200°C

pan 1 continued

Start adding hot stock, one bit at a time

stir until nearly all has been absorbed - the rice
should always be soft rather than dry. Repeat this
process until the risotto is soft but still has a little bite ~12 min

Taste and add salt and pepper if needed

Squeeze in lemon juice while cooking risotto

Keep stirring and adjust heat if it's too hot, you have to avoid burning the risotto

When the risotto is almost done, turn off the heat and add peas, freshly grated parmesan and margarine and stir rigorously

~2 min

Mix in the roasted fennel and zucchini or serve it on top of the risotto

A perfect risotto is creamy and much more fluid than rice (that's why risotto is served on a deep plate)


Make it a dinner party

Getting a 'perfect' risotto involves a lot of subtle details but is worth it. Read up on it here.

1 Comment

  1. Matthijs on January 6, 2022 at 9:57 am

    Super lekker weer dit recept!

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