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Ingredients
Fennel Risotto with Radicchio
- Ingredients
- 1 shallot
- 1 garlic clove
- 80 grams butter
- 300 grams Arborio rice
- 125 milliliters dry white wine
- 800 milliliters Vegetable broth
- 1 small Fennel
- 1 small Radicchio
- 1 Tbsp olive oil
- 1 tsp sugar
- 2 sprigs Basil
- 50 grams Parmesan (freshly grated)
- salt
- peppers (freshly ground)
Peel shallot and garlic and chop finely. Heat 30 grams (approximately 1 ounce) butter in a pan and saute shallot and garlic. Add rice and saute until rice is translucent.
Deglaze pan with wine and cook rice, stirring, until wine is fully absorbed. Add broth so that rice is just covered and cook, stirring, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Meantime, rinse fennel and cut into thin slices. Rinse radicchio and cut into fine strips. Heat oil in a pan and saute fennel and radicchio. Sprinkle with sugar and let caramelize slightly. Rinse basil leaves, shake dry and coarsely chop.
Add remaining butter, Parmesan, fennel and radicchio mixture and basil to risotto. Season with salt and pepper, arrange on plates and serve.
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |