Oven-Roasted Fennel and Saffron Risotto

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A creamy risotto baked with aromatic fennel and delicate saffron threads that infuse the dish with warm, earthy flavors and golden color. This Italian-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs arborio rice, olive oil, fennel bulb, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 3 tbsp olive oil
• 1 medium fennel bulb, thinly sliced
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 5 cups vegetable broth
• 1/4 tsp saffron threads
• 3/4 cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large oven-safe skillet or Dutch oven, heat 3 tbsp olive oil over medium heat. Add 1 thinly sliced medium fennel bulb and 1 finely chopped small yellow onion, sautéing for 6-7 minutes until softened and translucent.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Add 1 1/2 cups arborio rice and stir to coat the grains with oil, toasting for 2 minutes until edges look translucent.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed. Meanwhile, warm 5 cups vegetable broth with 1/4 tsp saffron threads in a separate pot.
4. Step 4: Pour the warm saffron broth over the rice mixture, season with salt and black pepper, then cover tightly with a lid or foil and transfer to the oven.
5. Step 5: Bake for 25 minutes, carefully stirring halfway through. Remove from oven, stir in 3/4 cup grated Parmesan cheese and 2 tbsp unsalted butter until creamy and smooth.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley and serve immediately.