Fennel Risotto

Name: Fennel Risotto
Prep time: 5 min
Cook time: 35 min
Total time: 35 min
Yield: 4 portions
Ingredients: 50 g Parmesan cheese; 500 g fennel bulb; 40 g unsalted butter; 200 g water; 2 pinches fine sea salt; 100 g dry white wine; 320 g Carnaroli rice; 800 g chicken stock

4.3 (36 ratings)

Difficulty easy

Preparation time 5 min

Total time 35 min

Serving size 4 portions

Ingredients

50 g Parmesan cheese, cut in pieces (3 cm)
or vegetarian hard cheese, cut in pieces (3 cm)
500 g fennel bulb, fresh, thinly sliced and leaves
40 g unsalted butter
200 g water
2 pinches fine sea salt
100 g dry white wine
320 g Carnaroli rice (18 minute cooking time)
800 g chicken stock, hot
or liquid vegetable stock, hot

Nutrition: per 1 portion
Calories: 2215.7 kJ / 529.6 kcal
Protein: 17.7 g
Carbohydrates: 79.3 g
Fat: 14.8 g
Saturated Fat: 8.2 g
Fibre: 7.2 g
Sodium: 601 mg