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Roasted Fennel Scallop Risotto

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Makes: 20 servings adjust



  • 1 small Fennel Bulb, cleaned reserve tops, roasted 1/4 inch dice
  • 14 cup Extra Virgin Olive Oil

Step 1

Clean and wash fennel bulb, then remove top and reserve. Cut fennel in half and remove core. Dice into 1/4 inch pieces and coat with 1 tablespoon olive oil. Wrap in foil and bake in a 350 degree oven for 20 – 25 minutes. Remove and cool.


  • 6 cups Chicken Broth
  • 23 cup Sweet Onion, diced, 1/4 inch pieces

Step 2

In a sauce pan, heat chicken stock on low heat. Place remaining 3 tablespoons of olive oil in a large sauté pan, cook the diced sweet onions for about 5 minutes.


  • 1 teaspoon Garlic, chopped

Step 3

Add garlic and Arborio rice; continue cooking until rice starts to brown lightly, stirring constantly. Add about 1/2 cup of simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding 1/2 cup of broth at a time, allowing the rice to absorb it before adding the next 1/2 cup, until all of the risotto is at the correct softness and taste.


  • 14 cup Roasted Red Peppers, diced
  • 2 tablespoons Fresh Fennel, greens, diced
  • 2 tablespoons Fresh Basil, diced
  • 18 teaspoon Ground Fennel Seed
  • 14 teaspoon Black Pepper, ground
  • 23 cup Parmesan Cheese, shredded
  • 1 12 teaspoons Salt, more as needed to taste
  • 1 tablespoon Fresh Basil, finely chopped

Step 4

When the rice becomes soft, but still has some firm texture (about 3⁄4 of the way done) add diced roasted red pepper, ground fennel seeds, fresh basil, diced roasted fennel, fennel tops, and black pepper and salt. Continue to cook until just done. The rice should be soft, not mushy and still maintain individual grains. Taste for salt and pepper and add more as needed. Stir in the parmesan cheese and the risotto is ready to enjoy.


  • 1 pound Sea Scallops, 20/30 size
  • 1 tablespoon Fennel Seed, ground
  • 1 tablespoon Fresh Fennel, tops, finely chopped
  • 14 teaspoon Fennel Seed, ground
  • 14 cup Extra Virgin Olive Oil
  • 1 tablespoon Fresh Italian Parsley, finely chopped
  • 12 teaspoon Seasoning Salt
  • 14 cup White Wine, chardonnay works nicely
  • 1 ounce Butter

Step 5

Clean and wash the scallops. Remove small side muscle from each scallop. Toss scallops in basil, fennel tops, fennel powder, parsley and seasoning salt. Place olive oil in a sauté pan on medium heat until hot. Add seasoned scallops, searing the first side for about one minute or until golden. Flip over the scallops and sear the second side for about 30 seconds. Deglaze the pan with white wine. Allow the scallops to continue cooking for one minute (they cook fast and should be medium rare in the center). Remove scallops and stir the remaining juices into the already prepared risotto.

Step 6

Place about 2 ounces of Risotto on a clean scallop shell or appetizer plate and top with one seared scallop and a fennel frond garnish.

Step 7

Place 8 ounces of risotto on the plate or in a bowl and top with 6 to 8 seared scallops. Garnish with a large fennel top (may want to add more parmesan cheese on top).
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