Fennel Risotto
TM6 TM5 TM31

Fennel Risotto

4.4 (40 ratings)

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
Fiber
7.2 g
Sodium
601 mg

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