Roasted Fennel with Risotto

Subtly sweet roasted fennel is sprinkled with some Parmesan cheese to form a golden crust. It’s the perfect side dish for the holidays, but when it is served on top of creamy risotto, it’s a cozy yet special vegetarian meal.

For the Roasted Fennel:
2 fennel bulbs
About 1-2 tablespoons olive oil
2 tablespoons freshly grated or shaved parmesan
Salt and pepper

For the Risotto:
4 cups hot vegetable broth
1 tablespoon olive oil
1 tablespoon butter
1 shallot, chopped
1 garlic clove, minced
1.5 cups arborio (risotto) rice
½ cup white wine or sherry
½ cup freshly grated Parmesan
Salt and black pepper to taste
⅓ cup toasted walnut halves

View the full recipe at Orchard Street Kitchen →