Summary

Ingredients

• 130 g rice, (risotto rice)
• 1 onion (s)
• 2 cloves garlic)
• 1 fennel
• 1 lemon (s), untreated, juice and zest
• 500 ml vegetable stock, possibly more
• 100 g feta cheese
• 1 tablespoon butter
• olive oil

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Instructions

1. Quarter the fennel, cut out the stalk and cut into fine strips, dice the onion and chop the garlic.
2. Then olive oil is heated generously in a saucepan. Fry the fennel just before it gets color, add the onion and garlic and sweat with it. Add the rice, also sweat briefly and then deglaze the vegetable stock with the first ladle. Then the lemon can also be added. Finely grate the peel and squeeze out the juice and add it too. Simmer on medium to low heat. Pour in the broth again and again and stir very often so that everything is nice and creamy.
3. After about 20 minutes (when the rice is soft but still has a bit of a bite to the core) the finely diced feta can be added. When it has dissolved, the pan comes off the stove and the cold butter is stirred into the risotto. Season to taste with salt and pepper.