Fennel Risotto Recipe with Cauliflower

Cauliflower, fennel and herb risotto

  • serves 4
  • Easy

A risotto is a sure-fire winner for easy meal. Arborio risotto rice is a great-all rounder. It will give a creamy finished dish with that classic soupyness that we all crave from a risotto. Cauliflower and fennel are cooked in the pan so that all their delicious flavours soak into the rice. Finish with butter and fresh chopped parsley



  • garlic 1 clove, finely chopped
  • onion 1 small, finely chopped
  • butter
  • cauliflower ½ small head, roughly chopped
  • fennel 1 bulb, halved and shredded
  • arborio rice 300g
  • white wine 1 glass
  • vegetable stock fresh, kept hot
  • flat-leaf parsley a small handful, roughly chopped


  • Step 1

    Melt a knob of butter in a wide shallow pan then cook the onion and garlic until softened. Add the cauliflower and fennel and cook for 2-3 minutes. Add the rice and turn so it gets coated in the butter. Tip in the wine and stir until absorbed. Gradually add the stock, stirring until you have a creamy risotto with a little bite. Stir in the parsley with another knob of butter and season.

Try more of our cauliflower recipes here...

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Nutritional Information

  • Kcals 328
  • Fat 3.2g
  • Carbs 66.2g
  • Fibre 4.8g
  • Protein 10.1g
  • Salt 0.39g