Fennel Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 21.72 g | (22 %) | ||
| Fat | 22.16 g | (19 %) | ||
| Carbohydrates | 98.15 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.97 g | (30 %) |
| Vitamin A | 230.86 mg | (28,858 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 3.07 mg | (26 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 42.49 μg | (14 %) | ||
| Pantothenic acid | 0.48 mg | (8 %) | ||
| Biotin | 1.69 μg | (4 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 24.32 mg | (26 %) | ||
| Potassium | 599.02 mg | (15 %) | ||
| Calcium | 397.94 mg | (40 %) | ||
| Magnesium | 39.26 mg | (13 %) | ||
| Iron | 1.74 mg | (12 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.17 mg | (15 %) | ||
| Saturated fatty acids | 9.74 g | |||
| Cholesterol | 38.64 mg |
Ingredients
- Ingredients
- 2 Fennel bulb
- 1 onion
- 2 Tbsps butter
- 2 Tbsps olive oil
- 400 grams Arborio rice (z. B. Arborio)
- 125 milliliters dry white wine
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- ½ Vanilla bean
- 1 untreated lemon
- 100 grams freshly grated Parmesan
- 50 grams Ricotta cheese
Preparation steps
Rinse the fennel, remove the fronds and reserve. Cut off the stalks and reserve. Finely dice the fennel bulb Thinly slice the stalks. Peel the onion and chop finely. In a saucepan heat 1 tablespoon butter and 1 tablespoon oil. Add the diced fennel bulb and the onion and sauté until golden brown, 1-2 minutes. Add the rice, sauté until glassy and pour in the white wine. Cook over meidum heat, stirring until the wine has been absorbed. Add a ladleful of broth and cook, stirring until it's abosrbed. Repeat this process until the broth is absorbed and the rice is creamy, but still has some bite.
Meanwhile heat the remaining oil in a skillet and saute the sliced fennel stirring occasionally until tender, 6-8 minutes. Season with salt and pepper. Split the vanilla bean lengthwise and scrape out the seeds. Rinse the lemon, pat dry, grate the zest and then squeeze out the juice. Add approximately 60 grams (approximately 2 ounces) Parmesan, the vanilla seeds, ricotta, the lemon zest and the remaining butter to the risotto and season with lemon juice, salt and pepper. Spread the finished risotto on four plates. Garnish with the fried fennel, the remaining Parmesan and fennel fronds. Serve as desired with ciabatta and tapenade.
