Fennel risotto with Gruyère and toasted fennel seeds
In short: Fennel three ways: diced in the risotto, raw and thin on top with lemon, and as toasted seeds. The Gruyère binds it all together.
Serves: 4. 40 minutes.
Finocchio, Riso ticinese, Gruyère AOP, Cipolla, Burro svizzero
Premium recipe: ingredients and method are for subscribers.
Frequently asked questions
Can I prepare it ahead?
Partly: you can chop vegetables and pre-cook grains or pulses, then finish the dish just before serving. Keep it in the fridge and eat within a day or two.
Can I swap an ingredient?
Yes, pick a similar seasonal product (for example another vegetable from the same family) and check cooking times, which may change.
Updated on 25 October 2026