Summary

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

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Instructions

1. Clean the fennel, cut in half, remove the stalk and cut into wedges. Cut the dried tomatoes into pieces.
2. 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.
3. 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 °.
4. Deglaze with the vegetable stock and cook for about 20-25 minutes (put on the splash guard and open the lid).
5. In the meantime, grate the parmesan and chop the parsley into small pieces.
6. 5 minutes before the end of the boil, fold the fennel mixture, capers, parmesan and parsley into the risotto.
7. Season to taste with salt and pepper, arrange on plates and serve.