Fennel Risotto with Capers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 tuber / s fennel
- 150 g tomato (s), dried
- 1 onion (s), red
- 1 tablespoon butter
- 370 g risotto rice
- 1.2 liters vegetable stock
- 50 g parmesan, rated
- 2 tablespoon parsley, chopped
- 1 tablespoon capers
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the fennel, cut in half, remove the stalk and cut into wedges. Cut the dried tomatoes into pieces.
- Dice the onion and roast it in the Cooking Chef in olive oil (140 °, flexible stirrer, interval level 3). Add the fennel and tomatoes and roast for a few minutes. Take everything out of the CC bowl and set aside.
- Melt the butter in the CC bowl at 140 ° and sweat the rice in it for a few minutes. Then reduce the interval level to 2 and the temperature to 100 °.
- Deglaze with the vegetable stock and cook for about 20-25 minutes (put on the splash guard and open the lid).
- In the meantime, grate the parmesan and chop the parsley into small pieces.
- 5 minutes before the end of the boil, fold the fennel mixture, capers, parmesan and parsley into the risotto.
- Season to taste with salt and pepper, arrange on plates and serve.
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