Creamy Fennel Pollen Mushroom Risotto
Creamy Fennel Pollen Mushroom Risotto is an exquisite dish that combines the rich earthiness of fresh mushrooms with the aromatic sweetness of fennel pollen. This creamy risotto is simple to make and perfect for any occasion, whether you’re hosting a dinner party or enjoying a cozy night in. The comforting flavors and velvety texture will warm your heart and impress your guests, making it a delightful addition to your culinary repertoire.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups low-sodium vegetable broth
- 1 cup fresh cremini or shiitake mushrooms, sliced
- 2 tsp fennel pollen
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Heat vegetable broth in a saucepan over low heat to keep warm.
- In a large skillet, heat olive oil over medium heat. Sauté onions until translucent (3-4 minutes), then add garlic and cook for another minute.
- Stir in Arborio rice, cooking for about 2 minutes until slightly toasted.
- Gradually add warm broth one ladle at a time, stirring frequently until most liquid absorbs before adding more.
- When rice is nearly al dente (15-18 minutes), fold in mushrooms and fennel pollen. Cook until mushrooms are tender.
- Remove from heat and stir in Parmesan cheese and butter. Adjust seasoning with salt and pepper as needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: For a unique twist, substitute different mushrooms or add fresh herbs like thyme. To make this risotto vegan, simply omit the cheese.