Creamy fennel risotto with grilled fish

If comfort food had a touch of elegance, this creamy fennel risotto with grilled fish and steamed green beans would be it!

This dish brings together the best of both worlds: a silky, rich risotto infused with the subtle sweetness of fennel, perfectly paired with tender grilled fish and a side of vibrant green beans for that fresh crunch. It’s light yet satisfying, cosy yet fancy enough to impress guests.

Serve it with a cold glass of white wine, and you’ll feel like you’re dining at a cosy Italian seaside restaurant… right at home.

Ingredients: (for 2 portions)

• 50 g mascarpone
• 30 g Parmesan
• 100 g fresh spinach
• A few sprigs of fresh thyme
• 80 g green beans
• 130 g risotto rice
• 1 medium fennel
• 2 pieces of fresh fish fillet (I used cod, but you can use any type you have or like)
• 1 garlic clove
• 1 yellow onion
• 60 g butter, divided into two portions (40 g and 20 g)
• 1 teaspoon vinegar
• 1 teaspoon white sugar
• 2 soup stock cubes
• 900 ml boiling water
• olive oil

Preparation:

Start by washing, cleaning, and chopping the vegetables.

Slice the onion. Trim the ends of the green beans, then cut them in half. Rinse the thyme sprigs thoroughly. Peel the garlic and crush it using a garlic press. Quarter the fennel, remove the tough core, and slice it into even strips.

Set aside the green fennel leaves, as we’ll use them at the end to garnish the rice on the plate.

Rinse the fish and gently pat it dry with paper towels. Drizzle a bit of olive oil over it, then season both sides with salt and pepper. Set aside until ready to cook.

Prepare the soup base by pouring boiling water over the stock cubes, stirring well until dissolved, then set aside.

Melt 40 g of butter in a large frying pan. Once melted, add the onion, garlic, and thyme sprigs, cooking for 1-2 minutes until fragrant. Then, add three-quarters of the fennel, stir well, and cook for about 7 minutes, stirring occasionally.

Next, add the rice and stir well, cooking it for about 2 minutes to lightly toast it. Pour in half of the soup, mix, and cook for another 2 minutes. Then add the remaining soup and let it simmer over medium heat for approximately 20–25 minutes, stirring occasionally to ensure it cooks evenly.

Finally, stir in the mascarpone until it’s fully incorporated and creamy.

Remove the pan from the heat and immediately add the washed spinach, stirring until it wilts. Then add the Parmesan and mix quickly to evenly incorporate it as it melts.

While the rice is cooking, prepare the green beans and the remaining fennel.

Use the leftover raw fennel to make two mini salads to serve with the meal: in a bowl, combine the chopped fennel with sugar, vinegar, a splash of olive oil, salt, and pepper, and mix well. Divide the mixture evenly into two bowls.

Meanwhile, in a separate pot, cook the green beans in salted water for about 10 minutes. Once tender, drain the water, season with salt and pepper, add the remaining 20 g of butter, mix thoroughly, and set aside for later.

Cook the fish in a non-stick pan for a few minutes on each side, or you can use an electric grill if you prefer. This is how I prepared mine, but feel free to cook it however you like, depending on what equipment you have at home.

Serve the fish alongside the rice and green beans, and place the fennel salad bowls on the table. And just like that, you have a delicious and healthy meal ready in no time!

For extra flavour and a charming presentation, sprinkle the chopped, washed fennel leaves over the rice.

If you try the recipe, let me know how you liked it! 😊

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