Summary

Ingredients

• 1 fennel
• 200 g suar snap peas
• 1 onion (s)
• oil
• 20 g butter
• 300 g risotto
• 900 ml vegetable stock
• 1 bunch parsley
• 1 lemon (s)
• 2 tablespoon mascarpone
• 50 g parmesan cheese
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Clean the fennel and slice it into strips. Clean and halve the sugar snap peas and finely dice the onion.
2. Heat some oil with the butter and sweat the onion cubes in it. Add the rice and fry until translucent. Pour in the broth and let it boil down. Add the vegetables. Gradually pour in the rest of the broth and continue to simmer while stirring. The rice should be soft at the end but still have a bite to the core.
3. Finely chop the parsley. Rub the lemon peel and squeeze the fruit. Mix the parsley, 3 tablespoon lemon juice, lemon zest, mascarpone and parmesan into the risotto and season the risotto with salt and pepper.