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Fenchel-Risotto

Fenchel-Risotto
4.5 244 ratings
Prep. 15min
Total 40min
4 Portionen
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Ingredients

  • Parmesan in Stücken
    150 g
  • Fenchel in Stücken, das Grün in kaltes Wasser gelegt
    500 g
  • Zwiebel halbiert
    1
  • Olivenöl
    20 g
  • Butter
    30 g
  • Risottoreis (z.B. Carnaroli)
    320 g
  • Gemüsefond
    720 g
  • Salz
    ½ TL
  • Pfeffer
    4 Prisen
  • trockener Weißwein
    50 g

Nutrition per 1 Portion

Calories 578 kcal / 2421 kJ
Protein 19 g
Fat 23 g
Carbohydrates 67 g

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Also featured in

ESSEN & TRINKEN - Sonderheft 3/2017 81 Recipes
Germany

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