Roasted Fennel and Carrot Risotto
Roasted Fennel and Carrot Risotto is rich, comforting, and deeply aromatic. Roasting the fennel and carrots separately draws out their natural sweetness, transforming fennel’s fresh, herbal notes into something mellow and savory. Once folded into the finished risotto, the vegetables add depth, color, and a subtle caramelized richness.
The risotto itself is creamy and balanced, finished with freshly grated Parmesan that brings warmth and structure without overpowering the vegetables. Each spoonful feels cohesive and satisfying, with the rice acting as a soft backdrop for the roasted flavors.
Fennel has long been appreciated not only for its flavor but also for its gentle support of digestion and overall balance, particularly when cooked slowly and thoughtfully. In this dish, fennel’s natural fiber and aromatic compounds make it a nourishing addition that feels grounding rather than heavy.
What truly sets this dish apart is the fresh gremolata. Lemon zest, garlic, parsley, dill, chopped fennel fronds, and almonds add brightness, texture, and contrast, lifting the richness of the risotto and bringing fennel full circle—from roasted and tender to fresh and aromatic. Black pepper ties it all together with a gentle bite.
This dish reflects how fennel evolves through cooking, showing just how versatile the ingredient can be. It’s a comforting meal that still feels vibrant and intentional—perfect for slower evenings, shared meals, and anyone learning to appreciate fennel in new ways.
Roasted Fennel and Carrot Risotto
Ingredients
- Roasted Vegetables
- 1 large fennel bulb, cored and cut into small wedges or chunks
- 3 medium carrots, peeled and cut into bite-size pieces
- 1 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Risotto
- 1½ cups Arborio rice
- 4–5 cups warm vegetable broth
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp onion, finely minced
- ½ cup dry white wine
- ¾ cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh Gremolata
- Zest of 1 lemon
- 1 small garlic clove, very finely minced
- 3 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh fennel fronds, finely chopped
- 2 tbsp finely chopped almonds
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Toss the fennel and carrot with olive oil, half the salt and pepper, and the thyme. Spread on the baking sheet.
- Roast for 20–25 minutes, stirring once, until tender and lightly caramelized. Set aside.
- Make the gremolata by combining the lemon zest, garlic, parsley, dill, fennel fronds, almonds, and black pepper in a small bowl.
- Mix well and set aside.
- In a large, heavy-bottomed pot or wide saucepan, heat the olive oil and butter over medium heat.
- Add the onion and cook gently for 2–3 minutes, until soft and translucent.
- Stir in the Arborio rice and cook for 1–2 minutes, allowing the grains to toast slightly.
- Pour in the wine and cook, stirring, until mostly absorbed.
- Begin adding warm broth, ½ cup at a time, stirring frequently and allowing each addition to absorb before adding more.
- Continue for 18–22 minutes, until the rice is creamy and just tender.
- Stir in the Parmesan, then gently fold in the roasted fennel and carrots. Season to taste with salt and black pepper.
- To serve spoon the risotto into warm bowls and finish with a generous sprinkle of gremolata over the top. Serve immediately while the risotto is loose and creamy.
Notes
- The risotto should flow softly on the plate—add a splash of warm broth at the end if needed.
- The gremolata is meant to be fresh and aromatic, not heavy—use a light hand with the garlic.
- This pairs beautifully with a simple green salad or roasted fish.