Summer Risotto with Fennel and Carrot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g rice, or rice puddin
- 4 medium carrot (s)
- 1 tuber fennel
- 1 ½ liter broth
- 200 g cream cheese
- some olive oil
Print Recipe
Pin Recipe Instructions
- Peel and grate the carrots. Remove the stalk from the fennel and cut the fleshy stems first into thin strips and then into small cubes.
- Put olive oil in a saucepan and add rice, shredded carrots, and cubed fennel. Sweat everything over medium heat and rub off with about 200 ml of the broth. When it comes to risotto, it is important to keep adding small amounts of liquid and simmering it until the mixture sticks to the bottom of the pan. Don`t forget to keep stirring. When you have processed about half of the broth, add the cream cheese.
- If all the ingredients are in the pot, the risotto should be creamy with a light bite. Further seasoning is possible, but not necessary.
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