Summary

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

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Instructions

1. Clean the leek and cut into fine rings. Wash and roughly dice the fennel.
2. 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.
3. Finally, mix in the parmesan and the chopped pine nuts.
4. Season with salt and pepper if necessary.