Fennel risotto Recipe
Recipe Ingredients for Fennel risotto
| Amount | Ingredient |
|---|---|
| 800 grams | Fennel |
| 1 tbsp | Butter |
| 2 tbsp | Olive oil |
| 300 grams | Risotto rice |
| 800 ml | Vegetable broth |
| 200 ml | White wine |
| 1 pc | Star anise |
| 1 pinch | Turmeric |
| 6 tbsp | Parmesan cheese, grated |
| 2 pcs | Onions |
| 1 box | Tomato pieces |
| 1 tsp | Herbes de Provence |
| Salt, freshly ground pepper | |
Fennel risotto Recipe Directions
The outside of large fennel bulbs should be peeled with a vegetable peeler. Tubers in half, cut out the wedge-shaped stalk. 4 large outer leaves and set aside the delicate fennel, cut into fine dice remaining fennel.
The fennel 4 cups vegetable stock into the boil, then immediately take out.
Colorless cubes fry an onion in butter-oil mixture. Add risotto rice and sauté until translucent. Pour in vegetable broth with a little hot, add the anise star, let boil liquid. So on procedural, stirring constantly until the broth is almost gone, add, however, already after 10 minutes of cooking the fennel dice. Finally, pour the wine and reduce. Season with salt, pepper and a pinch of turmeric, stir in two thirds of the parmesan.
Be the second dice onion in 1 tablespoon olive oil glaze can. Diced tomatoes (no liquid) and add herbs of Provence. Gently simmer for 5-8 minutes.
Risotto recipe as shown on the photo. For this purpose, fits very well roasted chicken breast. For the vegetarian version, you can add the tomato sauce in the center of the risotto.
Finally, with the remaining cheese and sprinkle fennel leaves.
