A classic from Italian cuisine: risotto. Fennel pairs beautifully with risotto, offering aromatic and healthy qualities. This quick-to-make, delicious, and satisfying meal is elevated with MANI olives and caramelized fennel slices. Give this tasty recipe a try!
| Preparation Time | Approx. 35 minutes |
| Difficulty Level | Easy |
Ingredients (for 2 servings):
- 1 large or 2 small fennel bulbs
- 200 g risotto rice
- 8 tbsp MANI 100% Extra Virgin Olive Oil
- 1 onion
- 2 garlic cloves
- 600 ml vegetable broth
- 100 ml white wine
- 40 g grated Parmesan cheese
- 4 tbsp MANI Green and Kalamata Olives al naturale
Instructions:
- Halve the fennel bulb and cut 4 thin slices across. Remove the core and set it aside. Chop the remaining fennel into small pieces, and dice the onion and garlic.
- Heat 3 tbsp MANI 100% Extra Virgin Olive Oil in a pan. Sauté the onion, garlic, and chopped fennel for a few minutes, then add the rice and roast over high heat. Deglaze with white wine.
- Gradually add the vegetable broth, one ladle at a time, allowing the liquid to be absorbed before adding more. Stir in the grated Parmesan cheese with the final ladle of broth and set the risotto aside.
- Meanwhile, heat the remaining olive oil in a pan and fry the fennel slices over medium heat until they soften and turn golden brown on both sides.
- Serve the risotto topped with caramelized fennel slices, MANI olives, and additional Parmesan cheese.
MANI Tip:
For a vegan version, replace Parmesan cheese with nutritional yeast. It adds a cheesy and savory flavor.
