{ Fennel & Mushroom Risotto }

People! I have not abandoned you!

The last several months have been crazy ones. Between getting back into the work grind, keeping up with my 11-month-old and just keeping up with friends, family and life, my cooking and blogging has been neglected. I’ve been reaching for the quickest and easiest meals I can find, and going out WAY too much. Many nights, we feed Eliza, and I fill up on cereal.

In times of stress, cooking is what ALWAYS makes me happy. I am looking forward to spending a bit more time in the kitchen this holiday season, and kicking off January with another Whole30.

But for now, here is a yummy  recipe for fennel and mushroom risotto!

{ ingredients }

4 cups vegetable broth
  • 2 Tbs. olive oil
  • 1 large white onion, finely chopped
  • 1 fennel bulb, sliced and fronds and tems removed (save some fronds for garnish)
  • 1 tsp. coarse kosher salt (or more to taste)
  • 1½ cups Arborio rice
  • 1 cup white wine
  • 4 Tbs. butter
  • 1/2 cup gruyere cheese (and extra for topping)
  • Fresh thyme, chopped (about 2 Tbs.)
  • Fresh cracked pepper
  • Drizzle of heavy cream (optional)

 { directions } *These directions use a risotto maker BUT you can use a large stock pot and just add in the broth slowly, like a traditional risotto recipe.*

In a risotto maker on Sauté setting, add the oil with onion and fennel and sauté until about three minutes. Add mushrooms and let cook for another minute. Pour in the wine and let reduce for about five minutes. Add in rice and stir until evenly coated.
  1. Pour in all of the broth, thyme and plenty of pepper. Cover and change to Risotto setting and let sit for about 20-30 minutes, stirring occasionally.
  2. When almost all of the liquid is absorbed, stir in the butter and cheese until melted and mixed well. If adding cream, stir in now. Taste and add salt and pepper as needed.
  3. Spoon the risotto into warmed shallow bowls and top with more cheese and fennel fronds.
  4. Enjoy! Yum!

Makes about 6 servings. I always like saving leftovers, because one of the best things about risotto, is making risotto cakes the next day!

{ Keep Cooking in Love & Light }

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