Potato Fennel “Risotto”

Potato Fennel "Risotto"

By Terry Donley Published: March 28, 2019

  • Yield: 4-6 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins



  1. Melt one tablespoon butter and olive oil in a large saucepan.
  2. Add fennel, onion and potato. Season with salt and pepper.
  3. Cook for 2 minutes, stirring every so often.
  4. Add white wine and stir.
  5. Add chicken stock, ½ cup at a time, stirring regularly.
  6. Cook for 10 minutes or until potatoes are tender.
  7. Stir in remaining butter and Parmesan. Adjust seasoning with salt, pepper, and lemon juice.