Fennel Mushroom Risotto

Hello! Thank you for dropping by. I was looking at some photos I’ve saved in my phone and came across those of the Fennel Mushroom Risotto I made last weekend. My husband said it was delicious and even asked what spices I used ( he knows I love apices 😀 ) And he was surprised when I said only salt and pepper. I PROMISE!

Here’s my version of a very easy, quick, delicious risotto. It is vegan and alcohol-free. This recipe is very basic and requires minimal effort to make. Enjoy! 🙂

Serves 3
Prep time 5 mins | Cook time 30 mins

1 Cup Arborio Rice
3 Cups Water ( you can use vegetable stock )
3 Tablespoons Olive Oil
1 Fennel
200 g Mushrooms ( about 7-8 medium-sized ones )
1 Red Onion
3-4 Pieces Dried Tomatoes ( you can use cherry tomatoes )
Salt and Pepper to taste

always, a sprinkle of love  😉


  1. Prepare the vegetables :
    • roughly chop onion
    • slice mushrooms
    • slice tomatoes
    • cut fennel into small pieces. (should be larger than the onion pieces )DSC_0190_1
    • DSC_0193_1
  2. Heat olive oil in a pot and fry onion  and fennel for about 7 minutes on high heat.
    ! IMPORTANT ! : I used no spices because the flavor in this dish comes from the caramelized onion and fennel. Take your time. Wait until it turns aromatic and the vegetables have browned slightly.
  3. Add tomatoes and mushroom slices into the pot. Fry for 3 minutes. Stir occasionally.
  4. Add in rice and liquid of choice. I used only water – the caramelized vegetables will provide enough flavor. Add salt and pepper to taste.
  5. Cook until rice is soft and liquid disappears. It should be mushy.
  6. EAT AND BE HAPPY !! 🙂

PS : Cooking time varies according to the brand of rice. It took me 15 minutes on high heat, so please check the cooking instructions on your rice packaging.

Much Love,
ema xx

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