Fennel, Basil and Lemon Risotto
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g risotto rice
- 1 ½ liter stock your choice
- 2 tuber / s fennel with fennel green, diced
- 2 glasses white wine
- lemon juice
- 1 teaspoon lemon peel, grated
- Basil, finely chopped
- Pepper, freshly ground
- olive oil
- 100 g parmesan cheese
- 70 g butter, cold
- possibly salt
Print Recipe
Pin Recipe Instructions
- First, the fennel is fried in a little oil. Then add the rice and let it sweat a little. Deglaze with white wine and reduce while stirring. Then pour in a little broth step by step and let it boil down while stirring constantly - a risotto needs a lot of love!
- When the rice is done (but please not too well done) and the last broth has not yet completely boiled away, add the lemon zest, the chopped basil and the fennel greens and season with lemon juice as required. Finally, a little cold butter is added underneath and the grated Parmesan is also folded in so that the latter melts.
- Serve with some freshly ground pepper and a small splash of olive oil per serving.
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