Risotto with Fennel
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Risotto with Fennel - Risotto with Fennel
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 medium-sized Fennel bulb
- 1 shallot
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 150 milliliters dry white wine
- 1 l Vegetable broth
- 75 grams freshly grated Parmesan
- 1 Tbsp butter
- 2 Marigolds
- salt
- peppers (from the mill)
- parsley (for garnish)
Preparation steps
1.
Rinse fennel, remove stalk and quarter. Place greens aside for garnish. Cut fennel into strips. Peel shallot and finely chop. Sauté together with fennel in hot oil until translucent. Sauté rice and pour in wine. Gradually pour in some broth, stirring constantly, and let rice soak until risotto is creamy but rice still has a bit of bite (about 20 minutes).
2.
When risotto is cooked, stir in Parmesan (about 50 grams), butter and marigold petals and season with salt and pepper.
3.
Transfer to plates and sprinkle with remaining Parmesan. Garnish with fennel and parsley.
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