Caramelized Onion and Fennel Risotto

Name: Caramelized Onion and Fennel Risotto
Ingredients: A hearty risotto flavored with a taste of fall by caramelized onions and fennel:; 1 small bulb fennel, sliced thin; 1 medium onion, sliced thin; 1 tablespoon olive oil; 3 tablespoons butter, divided (use Earth Balance to make it vegan); ¼ teaspoon sea salt; ¼ teaspoon sugar; 2 cloves garlic, minced; 2 cups Arborio rice; 1 ½ cups dry white wine; 2 tablespoons fresh rosemary leaves, minced; Handful of fresh parsley, minced; 4 cups vegetable broth, heated; ¾ cup grated Parmesan cheese (omit Parmesan to make it vegan)

Caramelized Onion and Fennel Risotto was pinched from <a href="http://cooking.nytimes.com/recipes/1016978-caramelized-onion-and-fennel-risotto" target="_blank">cooking.nytimes.com.</a>

"Reader-submitted Thanksgiving recipes: A hearty risotto flavored with a taste of fall by caramelized onions and fennel, created for a vegetarian friend who doesn't like sweet potatoes. Featured in: Vegetarian Thanksgiving: Caramelized Onion And Fennel Risotto...."

INGREDIENTS

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A hearty risotto flavored with a taste of fall by caramelized onions and fennel:

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1 small bulb fennel, sliced thin

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1 medium onion, sliced thin

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1 tablespoon olive oil

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3 tablespoons butter, divided (use Earth Balance to make it vegan)

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¼ teaspoon sea salt

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¼ teaspoon sugar

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2 cloves garlic, minced

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2 cups Arborio rice

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1 ½ cups dry white wine

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2 tablespoons fresh rosemary leaves, minced

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Handful of fresh parsley, minced

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4 cups vegetable broth, heated

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¾ cup grated Parmesan cheese (omit Parmesan to make it vegan)

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