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Fennel's gentle anise flavor infuses this light vegetarian risotto with Sicilian character. This fresh mediterranean dish is a healthy, lower calorie family dinner with delicate sweetness.
Trim and slice the fennel bulb thinly; finely chop the yellow onion to ensure even texture and sautéing.
Heat the olive oil in a large skillet over medium heat. Add the onion and fennel, cooking gently for 5–7 minutes until soft but not browned.
Stir in the Arborio rice and cook for 2 minutes, stirring constantly so the grains turn translucent but do not stick.
Add a ladleful of warm vegetable broth and stir until absorbed; repeat this step, ladling in broth gradually, keeping heat at medium and stirring often for 18–20 minutes total.
When the rice is creamy and tender, remove from heat. Stir in Parmesan cheese, salt, black pepper, and lemon zest for a fresh finish before serving.
