Rich and creamy Fennel and Leek Risotto, one of the best variations on classic risotto you'll ever try! The mellow sweet flavors of fennel and leeks pair perfectly with the buttery, nutty flavors of Parmigiano and Fontina cheeses to create this comforting dish.
Some of the best recipes come about as a result of whatever you have in your fridge and pantry right now. Wouldn't you agree?
That was clearly the case when my son and I created this fennel risotto with leeks for the first time. Right then and there I knew this was one of our best improvised creations ever!
The wonderful thing about risotto is that you can make it with just about any seasonal ingredients you have on hand. A few of our favorites include tomato and basil risotto; lemony asparagus risotto or pumpkin roasted pumpkin risotto with crispy sage. And if you haven't tried it yet, barley is perfect for risotto. Just check out my barley risotto with pesto and mozzarella recipe!
Why this recipe works!
So back to my Fennel and Leek Risotto. Here's why this recipe was a huge hit at our house!
- Fennel and leeks are a winning combination: the flavor of anise scented fennel becomes mellow and sweeter once cooked and pairs well the sweet onion flavor of leeks.
- I stirred Fontina cheese into the risotto: the buttery, nutty flavor of this cheese contrasts beautifully with the sweet flavors of fennel and leeks.
- The addition of both Parmigiano and Fontina cheeses results in a wonderful rich and creamy textured risotto.
Ingredient list:
- Chicken or turkey broth: keep it simmering during the entire cooking time. For a vegetarian option, use vegetable broth instead.
- Leek
- Fennel: both the bulb and fronds
- Garlic clove
- Arborio rice: or other short grain rice such as Carnaroli or Vialone Nano
- White wine
- Parmigiano cheese
- Fontina cheese
- Butter
- Thyme
- Salt and pepper, to taste
If you're not particularly familiar with fennel, here are step by step photos to show you how I chopped it for the risotto. Following that, I'll show you how I chopped the leek.
How to prep fennel for this recipe:
- Begin by chopping off the stalks and fronds at the top of the fennel. Reserve the fronds for garnishing the risotto. The stalks can be reserved for making stock.
- Cut the bulb in half. Remove the core, as shown below.
- Slice each bulb half lengthwise into thin slices.
- Chop the slices into small cubes.
How to prep leeks:
- Remove the dark green leaves on the top part of the leek and trim the bottom.
- Wash thoroughly, making sure to rinse away the grit in between the layers.
- Cut in half, lengthwise. Then cut crosswise into thin strips.
Once these vegetables are sautéed and the arborio rice is added, you'll have about 20 minutes of adding ladle after ladle of hot broth and stirring until you have the perfect slightly al dente creamy risotto!
Tips and suggestions for perfect risotto:
- Arborio, a short grain Italian rice, is typically used for making risotto. Carnaroli or Vialone Nano are also good choices.
- Never add cold broth to your risotto! Be sure to keep the broth simmering as you add it to the risotto.
- You'll know it's time to add more broth to your risotto when you drag a wooden spoon across the bottom of the pot and it leaves a gap that doesn't immediately fill in with the rice mixture.
- Risotto is ready when the rice is al dente or has a slight bite to it.
Please tag me with your fabulous risotto pictures with #mangiabedda or @mangiabedda on Instagram and Facebook. I'd love to see your interpretation of this recipe. Buon appetito!
Ingredients
- 7 cups chicken or turkey broth simmering
- ½ teaspoon dried thyme optional
- 2 tablespoon butter
- 1 leek, green parts removed and sliced as shown above
- 1 fennel, chopped as shown above, reserving fronds for garnish
- 1 garlic clove, minced
- 2 cups arborio rice
- ¾ cup white wine
- 1 cup fontina cheese, shredded
- ¼ cup Parmigiano cheese, grated
- salt and pepper, to taste
Instructions
- Bring the chicken or turkey broth to a simmer, stir in dried thyme if using.
- In a large dutch oven, melt butter on medium high heat. Add leeks and sauté, stirring, for 3 minutes.
- Add fennel and garlic and cook for 5 minutes. Salt lightly.
- Add the white wine and cook for 2 minutes longer until most of it has evaporated.
- Add the arborio rice and stir to ensure each grain of rice is coated with butter and cook until the rice is translucent, about 2 minutes.
- Gradually begin adding the broth, 1 ladle full at a time. Cook, stirring, until the liquid has been absorbed by the rice before adding more broth. Continue adding broth and cook, stirring, until the rice is slightly al dente, or until desired doneness. This will take approximately 20 minutes. Add salt and pepper, to taste.
- When the rice is ready, remove from heat and stir in the shredded Fontina and Parmigiano cheeses. Serve hot with fennel fronds as a garnish and extra Parmigiano cheese at the table.
Notes
- Arborio, a short grain Italian rice, is typically used for making risotto. Carnaroli or Vialone Nano are also good choices.
- Never add cold broth to your risotto! Be sure to keep the broth simmering as you add it to the risotto.
- You'll know it's time to add more broth to your risotto when you drag a wooden spoon across the bottom of the pot and it leaves a gap that doesn't immediately fill in with the rice mixture.
- Risotto is ready when the rice is al dente or has a slight bite left in it.
- Please note that the nutritional information provided is approximate and may vary according to exact portion size.
martin
Absolutely delicious. I didn't have any white wine on hand so I substituted 1 apple juicebox and about a quarter cup of vinegar.
Nadia
Hello Martin, that's an interesting substitute! I'm so glad it worked and that you enjoyed it, thanks for sharing this with me!