Creamy Fennel Garlic Risotto

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Recipe by Damaris Beems Course: Lunch, MainCuisine: Italian




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I always see it as a big opportunity to come up with a risotto sauce that has an impact on you for several hours. The combination of fennel, ouzo and a creamy texture played around in my head for a while. And the day came that I gave it a try. It did not disappoint, to put it in a humble way. And after that first time many times followed and will follow. Oh, you need to really love garlic too.


  • 3 fennel bulbs

  • 1 bulb garlic

  • 350 gram arborio rice

  • 200 mililiter ouzo/pastis/raki/araq

  • 1 liter vegan chicken broth

  • 1 bouquet fresh dill

  • 250 mililiter plant based crème fraîche

  • olive oil

  • salt and pepper


  • Wash the fennel bulbs and cut them into slices. Preheat a thick bottomed pan for about 10 minutes. Then add a nice splash of olive oil. When this is hot, fry the fennel for about 10 minutes. Add the rice and make sure it gets nice greasy and takes in the fennel juices. Now is the time to add the ouzo and let the rice take in this great flavour and liquid. Do not use any more ouzo from this point on as liquid, only broth.
  • Now add little by little the broth. Not too much at a time. Keep on paying attention to see if the rice is done. This process takes around 40 minutes. Keep the lid on the pan. When the rice is almost done, take off the heat, place the lid on the pan and let it all rest voor 5 minutes.
  • Now warm the crème fraîche in a pan and press all the garlic in the pan. Warm up the sauce in a gentle way. Add salt and pepper to your liking.
  • Cut the dill.
  • Stir in the crème fraîche sauce into the risotto and add the dill.

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