Risotto with Asparagus and Fennel (Vegetarian)
Show: Molto MarioEpisode: Veneto II
Rate This RecipeRead users' reviews (13)
- Recipe categories: Grains, Rice, Cheese, Vegetables, Asparagus,
- recipe
- ratings & reviews(13)
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Total Reviews: 13
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By annecy1380
on March 08, 2012
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Easy and fun to make! I ended up using more of the vegetables than the recipe called for, but I think it gave the meal more substance. On the other hand, I didn't end up using the entire asparagus stock which helped to reduce the amount of salt in the dish. I was impressed with how flavorful the end product was given how few spices needed to be added! Will definitely make again!
By Celles
on October 06, 2011
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Just a note to anyone planning on serving this, as written, to a vegetarian. Food Network really shouldn't have tagged this as vegetarian. Real Parmigiano-Reggiano is not vegetarian as it contains rennet derived from slaughtered calf. Look for other parmesan-like cheeses that specifically say that they contain no animal rennet.
By cara12
on September 28, 2011
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Took a very long time to make- each step took longer than the recipe said. Was confused as to whether to use fennel bulb or stalks- wording was confusing. Difficulty level is harder than "easy". Would have turned out well if I hadn't been in such a rush at the end (due to the whole process taking so long and neglected to measure butter and cheese accurately- put in too much of both and the dish just tastes like butter.
By Chef StaceyA
RI
on September 18, 2011
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I made this today and it won in our neighborhood version of an iron chef cookoff(the secret ingredient being fennel. I used basmati rice, 1 and 1/2 fennel and I grated the parm-reg on a medium blade. It came out perfect!
By rkopet_9744353
Chattanooga, TN
on March 14, 2011
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Super easy, very tasty. No need for entire amount of butter or salt. Will be making this to replace mac and cheese from now on. Amazed that something so creamy was this easy. Fennel was awesome!
By boozhoo1
Milwaukee
on February 14, 2011
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next time i will use vegetable stock and not asparagas water...
i loved the fennel in the risotto!
By cajero13_11801704
Mahwah, NJ
on May 16, 2010
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Risotto is always so delicious and comforting. The asparagus and fennel were wonderfully complementary in this dish. Excellent flavors.
By aachrisman_12626573
Indianapolis, 53
on February 09, 2010
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I love risotto and this recipe did not disappoint! Next time I may add some portobello mushrooms and make a meal of it!
By ableknife
San Diego, CA
on August 08, 2009
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very delicate flavor and very delicious. i didn't make enough asparagus water, so i ended up using some chicken stock, which bumped up the flavor, i think.
either way, worth trying!
By ldderrico_11903670
Nashville, TN
on June 04, 2009
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Two tablespoons of salt in the asparagus cooking water, which was later used in place of stock for the risotto, was far too much for me. In the finished dish, the salt dominated the other flavors in the risotto. The asparagus and fennel provided a somewhat delicate and subtle flavor, but the salt overpowered that. Nevertheless, my husband and I loved the risotto. I will reduce the amount of salt added to the cooking water the next time I make this dish. Also, because we try to eat a fairly low-fat diet, I will also try reducing the butter next time.