Vegan Lemon and Fennel Risotto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g risotto rice
- 1 large fennel bulb (s)
- 1 onion (s)
- 1 clove garlic
- 150 ml white wine, vegan
- 0.7 liters vegetable stock
- 2 tablespoon olive oil
- 1 organic lemon (s), grated zest and juice it
- 2 tablespoon capers
- 1 teaspoon, heaped almond butter, white
- 1 tablespoon yeast flakes
- 1 handful basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onion and fennel into small cubes. Keep the fennel green for later.
- Fry the onions and fennel together in the olive oil. Add the risotto rice until it is translucent. Deglaze with the white wine and let the wine boil down. Add the pressed or very finely chopped garlic. Pour in the vegetable stock in small portions and let it boil down while stirring, then bring the stock back to the boil and stir again. When about half of the vegetable stock is used up, add the capers. When the rice is cooked and has absorbed all of the broth, stir in the almond butter and yeast flakes. Finally add the zest of lemon, fennel green and basil. Season to taste with pepper, lemon juice and, if necessary, a little salt.
- Garnish with fennel greens.
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