Cook Time – 45 minutes

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 Small yellow onion, diced
• 1 Fennel Bulb, diced
• 3 cloves of garlic, chopped
• 1/3 cup white wine
• 1 1/2 cup of arborio or canneli rice
• 4-6 cups of chicken or vegetable broth
• 1/2 to 1 cup of freshly grated parmesan
• 1 teaspoon lemon zest

1. Add 4 cups of chicken or vegetable broth to a small saucepan on low heat.
2. Melt the butter with the olive oil in a large pot on medium high heat. Add in the onion, stirring occasionally, and cook for 2-3 minutes or until translucent. Add in the chopped fennel and saute for another minute. Then add in the garlic, stir, and let cook for a minute.
3. Add your rice and stir to combine, toast the rice for 2-3 minutes. Then add in the white wine. Pour in about a cup of the warmed up broth and stir frequently. Once the rice has absorbed most of the broth add in another cup. Repeat this process until the rice is cooked, it should still be slightly al dente.
4. Once the rice is cooked, stir in the parmesan and lemon zest. Optionally serve with more parmesan, lemon zest or parsley.