Summary

Ingredients

• 2 tablespoon olive oil
• 2 leeks, cut into rings
• 2 cloves garlic, finely chopped
• 1 tuber fennel
• 300 g rice (short rain rice)
• 350 ml wine, red, tart
• 750 ml poultry stock
• 4 tablespoon parmesan, grated
• 1 teaspoon lemon (s), the zest it
• pepper
• salt

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Instructions

1. Preparation like a normal risotto: sauté the leek and garlic in olive oil on a low heat until the leek is soft. Finely dice the fennel (also finely chop the green of the fennel but set aside), cook for a few minutes. Sprinkle on the rice and roast over medium heat while stirring. Pour in half of the wine, stirring occasionally, simmer until the wine has evaporated. Repeat the same with the rest of the wine.
2. Then it`s the turn of the stock - also pour in small portions over and over again. When the liquid has evaporated and the rice is nice and soft, add the chopped fennel greens, the lemon peel and the parmesan, season lightly with freshly ground pepper, add salt and stir if necessary. Finished.
3. An eye-catcher as a side dish or intermediate course, or just a light, delicious dinner. A red wine goes well with it, of course.