Fennel Risotto As Side Dish

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat the olive oil in a large pouring pan on the highest setting. Cut the fennel bulb from the stalk, wash it, cut it into small pieces and sear it. Chop the fennel greens and chives.
When the fennel turns brown in the pan, add the rice and stir vigorously so that it doesn`t burn. Shortly afterwards deglaze with part of the vegetable stock. Season with salt and pepper.
Let the rice cook on medium heat without the lid. Gradually pour in the rest of the broth until the rice is soft and has soaked up the broth. Add the chives and the fennel greens and season to taste again.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.