Summer Risotto with Fennel and Carrot

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	30 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel and grate the carrots. Remove the stalk from the fennel and cut the fleshy stems first into thin strips and then into small cubes.
Put olive oil in a saucepan and add rice, shredded carrots, and cubed fennel. Sweat everything over medium heat and rub off with about 200 ml of the broth. When it comes to risotto, it is important to keep adding small amounts of liquid and simmering it until the mixture sticks to the bottom of the pan. Don`t forget to keep stirring. When you have processed about half of the broth, add the cream cheese.
If all the ingredients are in the pot, the risotto should be creamy with a light bite. Further seasoning is possible, but not necessary.

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.