Provider Farm

From our fields, for your family

Fennel-Lemon Risotto

Its a bit of a process to make risotto, but the results are a creamy comfort food.
  • 5 cups vegetable stock
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 1/2 fennel, diced
  • 1 cup risotto rice (Carnaroli, arborio etc.)
  • 1/2 cup dry white wine
  • Grated zest of 1 lemon
  • Juice of 1/2 a lemon
  • 1/2 fennel, sliced thinly
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup grated parmesan
  • Fennel fronds, chopped

Place the stock in a small pot and bring to a boil on the back burner. Once it has boiled lower the heart and keep warm.
Working on the front burner heat the oil and butter in a pot. Add onion and cook on medium heat until softened. Add the diced fennel and continue to cook until the fennel begins to soften and is coated with the butter.
Add the rice and cook on medium heat without browning until the rice is nicely coated with the oil. this seals in the starch.
Add the wine all at once and cook, stirring, until the wine has evaporated. Add the lemon zest and juice and stir them in. Begin adding the hot stock, 1/3 cup at a time, stirring it in. When the pot is almost dry add another 1/3 cup of stock. Ccontinue adding the stock until the rice is cooked to your liking. It may or may not require the whole 5 cups. Taste the rice periodically to see if it’s done.
When the rice is done to your liking turn the heat off, sprinkle the cheese on top of the rice, cover the pot and let sit for a few minutes to rest.
While the rice is cooking heat the butter and olive oil in another skillet, add the sliced fennel and cook over medium heat until soft and caramelized. A little sugar can speed up the caramelization.

To serve:

Sprinkle the risotto with most of the green fronds and stir them in together with the cheese that has melted on top of the risotto.
Spoon into bowl, garnish with the caramelized fennel and scatter additional fennel fronds and lemon zest on top.