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Ingredients

• 2 medium fennel bulbs with tops
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground white pepper
• 1/2 cup Arborio or short-grain rice
• 1/2 cup quick-cooking barley
• 1/4 cup quinoa (well-rinsed) or quick-cooking brown rice
• 1 14 1/2 ounce can reduced-sodium chicken broth
• 1 cup water
• 1/4 cup dry white wine or water
• 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 teaspoon snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
• 1 cup shredded Caciotta with sage, provolone, and/or mozzarella cheese (4 ounces)
• 1/2 cup half-and-half or light cream
• Fresh rosemary sprigs (optional)

Description

Caciotta Cheese, A Semisoft Variety Seasoned With Sage, Makes This Risotto Extra Rich. If It's Not Available, Use Any Plain Semisoft Cheese And Add 1/2 Teaspoon Of Dried, Crushed Sage Leaves.

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