Leek – Fennel – Pine Nuts – Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 75 g rice, (risotto rice)
- 50 g leeks
- 50 g fennel
- 30 g pine nuts
- 100 ml white wine
- 500 ml vegetable stock, possibly more
- 3 tablespoon parmesan, grated, heaped
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Clean the leek and cut into fine rings. Wash and roughly dice the fennel.
- Melt the butter and sauté the vegetables lightly. Add rice and toast briefly. Deglaze with the white wine. Gradually pour in the broth and let cook while stirring.
- Finally, mix in the parmesan and the chopped pine nuts.
- Season with salt and pepper if necessary.
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