Fennel Risotto from Oven
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g fennel
- 75 g leeks
- 1 clove garlic
- 2 tablespoon butter
- 1 tablespoon oil
- 150 g risotto rice, e.. Arborio
- 400 ml chicken broth
- 1 tablespoon white wine vinegar
- 1 teaspoon fennel seeds
- 3 sage leaves
- 30 g parmesan, rated
- salt
- Pepper, preferably lemon pepper, freshly ground
- Trout fillet (s), two pieces, smoked
Print Recipe
Pin Recipe Instructions
- Clean, quarter or eighth of the fennel and cut out the hard stalk. Cut the fennel crosswise into thin slices and weigh them. Also clean a small stick of leek, cut in half or quarter lengthways and cut the light part crosswise into thin strips. Finely dice or press 1 - 2 cloves of garlic, cut the sage leaves into fine strips and finely mortar the fennel seeds.
- Heat 1 tablespoon of oil and 1 tablespoon of butter in an ovenproof pan or saucepan, sweat the garlic briefly, add the vegetables and a pinch of salt and cook for about 5 minutes while stirring.
- Stir in the rice well, add the chicken broth, 1 - 2 tablespoons of vinegar, fennel powder and sage to the rice and bring to the boil while stirring. Cover with a lid or aluminum foil and cook in the preheated oven at 200 ° C for about 15 minutes.
- Take the pan out of the oven, stir in the parmesan, some freshly ground pepper and 1 tablespoon butter and let it steep for about 5 minutes. If necessary, season with salt and serve hot immediately.
- It also tastes very good when you cut smoked trout fillets into large pieces and let them steep for a moment.
- The amount is enough for 2 - 3 people as a main course and for 4 - 6 as a side dish, depending on your appetite.
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