Lemon, Fennel & Parmesan Risotto

Dinner · Main Dishes

Lemon, Fennel & Parmesan Risotto

Fennel and lemon keep this risotto bright, while Parmesan, butter and a little anchovy give the rice a savory finish. Warm salted water lets those flavors come through clearly.
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Serves
2 servings

Bring it to the table

About this recipe.

Creamy risotto with fennel, lemon, Parmesan and a small anchovy addition.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe, plus more to taste)
  • 3 1/2 cups warm water
  • 1 medium onion (finely chopped)
  • 1 small fennel bulb (quartered, cored and thinly sliced; reserve fronds)
  • 2 oil-packed anchovy fillets (chopped)
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup carnaroli or arborio rice
  • 1/4 cup Pernod (or 1/2 cup dry white wine for the base recipe)
  • 1 oz finely grated Parmesan (about 1/2 cup)
  • 3 tablespoons chilled unsalted butter (cut into pieces)
  • 1 large lemon (finely grated zest)
  • 1 tablespoon fresh lemon juice
  • freshly ground black pepper (to taste)

Keep the risotto loose

The rice continues absorbing liquid after cooking. Add a small splash of warm water at the end so it spreads gently in the bowl.

At the table

Serve immediately, while the sauce is creamy and the lemon aroma fresh.

The cooking plan

How to make Lemon, Fennel & Parmesan Risotto.

  1. Dissolve the measured salt in the warm water and keep nearby. Put the onion, fennel, anchovies and oil in a wide skillet or saucepan over medium-low heat. Cook for 6–8 minutes, stirring, until the vegetables soften.

  2. Add the rice and stir for about 30 seconds to coat. Pour in the Pernod or wine and cook for about 2 minutes, until mostly evaporated.

  3. Add about 3 cups of the salted water, 1 cup at a time, stirring often and waiting for each addition to be absorbed before the next. Cook for about 20–25 minutes in total, beginning to check the rice after the third addition. It should be tender with a slightly firm center and surrounded by a creamy sauce. Add more water and time if needed.

  4. Remove from the heat. Stir vigorously with the Parmesan, butter, lemon zest and juice until creamy. Loosen with the reserved salted water as needed, taste and adjust seasoning.

  5. Serve in warm shallow bowls with black pepper and a little reserved fennel frond if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Lemon, Fennel & Parmesan Risotto

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Creamy risotto with fennel, lemon, Parmesan and a small anchovy addition.
Print Recipe
Servings: 2 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe, plus more to taste
  •  
    3 ½ cups warm water
  •  
    1 medium onion finely chopped
  •  
    1 small fennel bulb quartered, cored and thinly sliced; reserve fronds
  •  
    2 oil-packed anchovy fillets chopped
  • 3 tablespoons extra-virgin olive oil
  •  
    ¾ cup carnaroli or arborio rice
  •  
    ¼ cup Pernod or 1/2 cup dry white wine for the base recipe
  •  
    1 oz finely grated Parmesan about 1/2 cup
  •  
    3 tablespoons chilled unsalted butter cut into pieces
  •  
    1 large lemon finely grated zest
  •  
    1 tablespoon fresh lemon juice
  •  
    freshly ground black pepper to taste

Equipment

Saucepan
Saucepan
Large skillet
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Dissolve the measured salt in the warm water and keep nearby. Put the onion, fennel, anchovies and oil in a wide skillet or saucepan over medium-low heat. Cook for 6–8 minutes, stirring, until the vegetables soften.
  2. Add the rice and stir for about 30 seconds to coat. Pour in the Pernod or wine and cook for about 2 minutes, until mostly evaporated.
  3. Add about 3 cups of the salted water, 1 cup at a time, stirring often and waiting for each addition to be absorbed before the next. Cook for about 20–25 minutes in total, beginning to check the rice after the third addition. It should be tender with a slightly firm center and surrounded by a creamy sauce. Add more water and time if needed.
  4. Remove from the heat. Stir vigorously with the Parmesan, butter, lemon zest and juice until creamy. Loosen with the reserved salted water as needed, taste and adjust seasoning.
  5. Serve in warm shallow bowls with black pepper and a little reserved fennel frond if desired.

Notes

The anchovies make this version nonvegetarian.
The rice may need more or less of the final water depending on the pan and heat; aim for a flowing, creamy consistency.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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