Risotto with Fennel
| Yield: | 4 Servings |
| Categories: | Italian |
| 6 | tb | Unsalted butter |
| 1/2 | c | Chopped sweet yellow onion |
| 1 | Fennel bulb (1 lb); trimmed quartered, cored and cut into 1/4-in slices | |
| 1/4 | ts | Salt |
| 1 | pn | Nutmeg preferably freshly grated |
| 5 | c | Light chicken stock; -=OR=- |
| 2 1/2 | c | - Canned broth with |
| 2 1/2 | c | - Water |
| 1 1/2 | c | Arborio rice |
| 1/4 | ts | Freshly ground pepper |
| 1/4 | c | Freshly grated Parmesan |
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