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Yummi fennel risotto

November 22nd, 2016

Did you eat your veggies yet? We're having a nice recipe for picky eaters that will convince kids and grown-ups likewise! 

Risotto is THE one-pot dish that saves you dishes, time and nerves. 

Our recipes comes with cherry tomatoes and fennel, smoothened with tasty parmesan cheese. 

Gather around the table, it's risotto time! 

Download the recipe from our blog or order your Vegetarian Box for Week 49 (deliveries 07./09.12.2016) now. 

Download recipe
30 min.503 kcal.2 pers.

Ingredients

  • Cherry tomatoes200  g
  • Arborio rice150  g
  • Fennel1  pcs
  • Lemon1  pcs
  • Onions1  pcs
  • A small package of parmesan cheese1  pcs
  • Flat parsley20  g
  • Cedar nuts10  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves1 pcs
  • Vegetable broth550 ml
  • White wine50 ml
  • Butter1 tbsp.

How to do:

Instructions

  • Peel and chop garlic and onion. Wash and finely cube the fennel bulb. Wash the lemon and grate some peel. Set aside on a plate. Wash and cube the tomatoes. Keep 1 tomato for the topping if desired. Heat the vegetable broth.
  • Heat some olive oil in a pot and sauté garlic, onion and fennel cubes for 3 min. on medium heat. Add the arborio rice and the tomatoes and sauté for another minute. Deglaze with white wine and let evaporate. Stir in 1/3 of the vegetable broth and reduce the heat to low. Cook rice for 20 min. in total and frequently add warm vegetable broth. Fold in half the amount of parmesan cheese and 1 tbsp. butter afterwards. Season to taste with lemon zest, a squeeze of lemon juice, salt and pepper.
  • Meanwhile, roast the cedar nuts on a dry pan. Wash, dry and finely chop the flat parsley. Fold the flat parsley into the risotto before serving.

 Serving

  • Arrange the tomato and fennel risotto on plates. Sprinkle with roasted cedar nuts and remaining parmesan cheese. Top with some sliced tomato if desired. Enjoy with some freshly ground black pepper.