Risotto with Radicchio and Fennel
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 400 grams Arborio rice
- 1 onion
- 2 Fennel bulb
- 1 Radicchio
- ½ organic lemon (zested and juiced)
- 2 Tbsps olive oil
- 2 Tbsps butter
- salt
- freshly ground peppers
- 200 milliliters white wine
- 800 milliliters Chicken broth
- 2 Tbsps parsley
- 2 Tbsps Spinach
- 2 Tbsps Parmesan (freshly grated)
Preparation steps
1.
Peel the onion and dice. Rinse the fennel, cut into quarters, cut out the stalk and cut the fennel into thin strips. Rinse the radicchio, brush, quarter and cut into thin strips.
2.
Heat olive oil and 1 tablespoon butter in a hot pot and saute onion and fennel until translucent over medium heat for about 3-4 minutes.
3.
Add the rice and radicchio to the fennel and saute briefly. Pour in the white wine and boil shortly. Pour in some chicken broth and lemon juice, and cook while stirring over medium heat. Pour in the chicken broth repeatedly and continue cooking until the rice is cooked al dente.
4.
Stir in the remaining butter, Parmesan, lemon zest, parsley and spinach. Season the risotto with salt and pepper, and serve.
