Fennel Rice with Aged Cheddar | RICARDO

Ingredients

• 1/2 fennel bulb, finely sliced
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) olive oil
• 3/4 cup (180 ml) Arborio rice
• 2 tablespoons (30 ml) anisette liqueur
• 3 cups (750 ml) chicken broth
• 1/2 cup (125 ml) grated aged cheddar
• 2 tablespoons (30 ml) chopped fennel fronds
• Salt and pepper