Our Easiest Recipe for Risotto Yet, with Fennel and Pear

Risotto has a reputation of being time-consuming and requiring lots of stirring, but this recipe is the opposite. It was given to us by our friend Roz who is 100% Italian in heritage, so give it a try and enjoy.  


½ cup finely chopped sweet onion

2 tbl butter

1 garlic clove minced

¼ cup olive oil (est)

1 cup uncooked Arborio rice

3 cups chicken broth

¼ cup white wine

1/3 cup grated Parmesan

1 pear, peeled & chopped

1 fennel bulb, sliced 

  • Stir first 3 ingredients together with 1 Tablespoon of oil in microwavable bowl. Microwave on high for 3 mins. Stir in rice and microwave on high for 2 mins.
  • Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic or glass cover that fits tightly on bowl. Microwave on high for 9 mins. Carefully swirl bowl without uncovering and microwave for another 8 mins.
  • While rice is cooking drizzle fennel with enough oil to coat and add salt & pepper. Place on roasting pan lined with parchment paper and cook for 20 mins at 350° or until tender. Pear should be prepared same as fennel and cooked on same pan but only for 10 mins.
  • Remove rice from microwave and stir in cheese and ¼ cup broth, stirring for minute or so until creamy. Add more broth a Tablespoon at a time for desired consistency.
  • Stir fennel and pears into rice. Adjust seasoning with salt & pepper.  

Serves 4

Enjoy with friends, outside and socially distanced!
Lisa Martin and Seymour Mondshein

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