Creamy Fennel Risotto with Parmesan

During pregnancy, a warm, creamy meal often feels incredibly comforting. Fennel is wonderfully mild on the stomach and brings a delicate flavor to this dish. This risotto provides you with cozy, sustained energy for your day.

Ingredients

• 200 g risotto rice (like Arborio)
• 1 small fennel bulb
• 1 small onion
• 2 tbsp olive oil
• 700 ml hot vegetable broth
• A splash of lemon juice
• 40 g grated Parmesan cheese
• A pinch of salt and pepper

Preparation

1. Peel the onion and chop it into fine cubes.
2. Wash the fennel, remove the core, and cut it into small pieces.
3. Heat the olive oil in a pot and gently sauté the onion and fennel.
4. Add the risotto rice and cook briefly until it looks slightly translucent.
5. Add a splash of lemon juice and stir everything well.
6. Gradually pour in the hot vegetable broth so the rice is always just covered.
7. Let the risotto simmer gently over medium heat for about 20 minutes, stirring regularly.
8. Finally, remove the pot from the heat and stir in the Parmesan.
9. Season with a pinch of salt and pepper and enjoy warm.

Good to know

While traditional Parmesan is often made from unpasteurized milk, its long aging process makes it a very hard cheese that is considered safe during pregnancy. If you prefer, you can easily swap it for a hard cheese made from pasteurized milk. This risotto is also delicious warmed up the next day.

When it is hard right now

If you are experiencing heartburn or a sensitive stomach, you can simply leave out the onion. The fennel alone gives the rice a very gentle and soothing aroma. Try eating a smaller portion and save the rest for later.

Note

If you have any questions or uncertainties about your diet during pregnancy, it is best to reach out to your OB-GYN or midwife.