Fennel risotto with fennel-infused oil

March 16, 2014

Fennel risotto with fennel-infused oil

This risotto is a celebration of the superb vegetable that is fennel… and I wanted to capture the essence of fennel in every possible way when I created this recipe.

First the bulb itself is cut in small cubes and sautéed until tender to give the risotto its signature flavor. Then the risotto is topped with paper-thin, fresh fennel slices. As a last touch, the risotto is drizzled with olive oil that’s been infused with fennel fronds.

So we get to taste fennel in three different ways: cooked, raw and infused! This makes the risotto not only incredibly flavorful, but also wonderfully textured – the creamy rice topped with the crunchy fennel slices is just marvelous.

A celebration of the succulent vegetable indeed… Bon appétit!

There are many recipes with fennel on this site. Click here to take a peek.

Fennel bulb

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Fennel risotto with fennel-infused oil

Take another bite: Spring risotto with asparagus pesto and roasted yellow peppers!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 6 comments… read them below or add one }

RavieNomNoms March 17, 2014 at 11:55 am

That looks great! I love fennel!

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Viviane March 18, 2014 at 4:40 pm

Thank you, Raven!

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angela@spinachtiger March 17, 2014 at 10:50 pm

What a glorious way to present risotto. The fennel oil must be fabulous.

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Viviane March 18, 2014 at 4:41 pm

Angela, the fennel is indeed superb in this recipe… Thank you for your note!

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Angie (@angiesrecipess) March 18, 2014 at 3:30 pm

I had some fennel soup today..just love the aroma of this superb vegetable. Your risotto looks scrumptious.

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Viviane March 18, 2014 at 4:41 pm

Angie! Thank you, my dear… fennel rocks!

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