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Summer Tomato Risotto with Fennel Recipe

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4 from 238 reviews

  • Author: Amelia
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Summer Tomato Risotto with Fennel is a creamy and comforting Italian-inspired dish featuring Arborio rice cooked with juicy summer tomatoes, fragrant fennel, Parmesan cheese, and fresh herbs. This risotto balances rich flavors with a light texture, making it perfect for warm-weather dinners or a satisfying side dish.

Ingredients

Rice and Broth

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable or chicken broth, warmed

Vegetables

  • 2 cups cherry tomatoes, halved
  • 1 small fennel bulb, finely sliced
  • 1 small onion, diced
  • 2 garlic cloves, minced

Seasonings and Herbs

  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Prepare the Broth: Heat the vegetable or chicken broth in a saucepan and keep it warm over low heat throughout the cooking process to ensure even cooking.
  2. Sauté Aromatics and Fennel: In a large skillet, heat olive oil over medium heat. Add the diced onion and finely sliced fennel and sauté for 4 to 5 minutes until they soften and become translucent.
  3. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
  4. Toast the Rice: Add the Arborio rice to the skillet and stir to coat in the oil and vegetables. Toast the rice for 1 to 2 minutes, allowing it to become slightly translucent around the edges.
  5. Deglaze with Wine: Pour in the dry white wine and cook, stirring frequently, until most of the wine has been absorbed by the rice.
  6. Begin Adding Broth: Add about 1 cup of the warm broth to the rice and stir gently. Allow the rice to absorb the liquid before adding more.
  7. Continue Cooking and Adding Broth: Gradually add the broth in 1/2 to 1 cup increments, stirring gently and waiting for each addition to be absorbed before adding the next, continuing this process for about 15 minutes.
  8. Add Tomatoes: Stir in the halved cherry tomatoes and continue cooking for another 5 to 7 minutes. The rice should be creamy and cooked to an al dente texture, and the tomatoes will soften but retain some shape.
  9. Finish the Risotto: Remove the skillet from heat. Stir in the grated Parmesan cheese and butter until melted and well combined, giving the risotto a rich and creamy texture.
  10. Season and Garnish: Season with salt, black pepper, and Italian seasoning to taste. Garnish with freshly chopped basil and parsley for fresh herbal notes.
  11. Serve: Serve the risotto immediately for the best texture and flavor.

Notes

  • Use ripe summer tomatoes for the best natural sweetness and flavor.
  • Stir the risotto regularly to release the rice starch but avoid over-stirring which can make it gummy.
  • If the risotto becomes too thick before serving, add a small splash of warm broth to loosen it.
  • Use vegetable broth to make this recipe vegetarian.
  • For added protein, consider topping with grilled shrimp or chicken.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course, Side Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://justsosweet.com/summer-tomato-risotto-with-fennel-recipe/