Fennel Risotto

Fennel Risotto

4.3 45 ratings

Prep. 5 min

Total 35 min

4 portions

Ingredients

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

Nutrition per 1 portion

Calories 529.6 kcal / 2215.7 kJ

Protein 17.7 g

Fat 14.8 g

Carbohydrates 79.3 g

Fibre 7.2 g

Saturated Fat 8.2 g

Sodium 601 mg

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Risotto 9 Recipes
UK and Ireland

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