Fennel Risotto

By Beefman-2

Ingredients

• 4 bulbs fennel
• 2 tablespoon butter
• 2 cloves garlic minced
• 1 medium onion, chopped
• 2 cups uncooked Arborio rice
• 7 cups vegetable broth
• 1 cup heavy cream
• 6 tablespoons freshly grated Parmesan cheese
• 1 tablespoon dried parsley
• freshly ground black pepper to taste

Preparation

Step 1

THIS IS FOR THE AROMA RICE COOKER:

Place the inner cooking pot into the rice cooker. Turn the rice cooker on and press the "Saute-Then-Simmer™" button. Allow to heat and add onion, garlic and olive oil to the inner cooking pot. Add rice and mix with a long handled spoon until well coated. Stir in the chicken broth and whipping cream; mix well and close the lid. Saute-Then-Simmer™ Technology will then automatically adjust to simmer to cook rice. Once the rice cooker automatically turns to "Keep-Warm," open the lid and stir in the butter and Parmesan cheese. Serve immediatel