Fennel and Leek Risotto Recipe

This recipe for Fennel and Leek Risotto was created as a result of the ingredients we had on hand and has now become our favorite risotto!

Course Main Course

Cuisine Italian

Keyword risotto, fennel and leek risotto, Italian recipes, risotto recipe

Prep Time 20

Cook Time 32

Servings -6 servings

Calories 652kcal

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.

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.