Risotto with Fennel

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Risotto with Fennel

Risotto with Fennel - Risotto with Fennel

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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 tablespoons olive oil
300 grams Arborio rice
150 milliliters dry white wine
1 liter Vegetable broth
75 grams freshly grated Parmesan
1 tablespoon butter
2 Marigolds
salt
peppers (from the mill)
parsley (for garnish)
How healthy are the main ingredients?
Parmesanolive oilFennel bulbshallotsaltparsley

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.