Guus cooked the first fennel dish that I had: fennel risotto. Ever since, this has been one of my favourite risotto dishes.Fennel is crunchy and has a nice strong taste. It's healthy (rich in Vitamin C, fiber and potassium), and fits well with risotto.
Note: A good risotto dish needs high-quality risotto rice. We usually use Arborio rice from an Italian brand. Cooking risotto is easy, but needs patience. You should add the broth gradually and stir it from time to time.
Serves 2
Preparation time: 40 minutes
Ingredients
150 g risotto rice (we used Arborio rice)
2 pieces fennel bulbs (finely chopped, remove the leafy part and trim the base)
1 large white onion, finely chopped
1 garlic clove, finely chopped
500 - 600 ml vegetable stock
2 - 3 tbsp butter (use olive oil to make this vegan)
zest of 1 lemon
25 grams vegetarian hard cheese (as a vegetarian alternative to Parmesan or Pecorino, or skip to make this vegan)
2 pieces fennel bulbs (finely chopped, remove the leafy part and trim the base)
1 large white onion, finely chopped
1 garlic clove, finely chopped
500 - 600 ml vegetable stock
2 - 3 tbsp butter (use olive oil to make this vegan)
zest of 1 lemon
25 grams vegetarian hard cheese (as a vegetarian alternative to Parmesan or Pecorino, or skip to make this vegan)
Preparation
1. Heat 2 tbsp of butter. Add the onion, garlic and sliced fennel, season with pepper and stir-fry for 3 minutes.
2. Add the rice and stir-fry for 2 minutes. Add 2 cups of broth (just up to the point where rice is covered). Let it simmer and stir from time to time to avoid the rice from sticking at the bottom of the pan.
3. When the water is absorbed, gradually add broth and stir (do not add to much broth at a time).
4. When rice is cooked, remove from heat. Add the chopped fennel leaves, lemon zest and add the grated cheese. Taste and season with pepper.
Serve warm.
1. Heat 2 tbsp of butter. Add the onion, garlic and sliced fennel, season with pepper and stir-fry for 3 minutes.
2. Add the rice and stir-fry for 2 minutes. Add 2 cups of broth (just up to the point where rice is covered). Let it simmer and stir from time to time to avoid the rice from sticking at the bottom of the pan.
3. When the water is absorbed, gradually add broth and stir (do not add to much broth at a time).
4. When rice is cooked, remove from heat. Add the chopped fennel leaves, lemon zest and add the grated cheese. Taste and season with pepper.
2. Add the rice and stir-fry for 2 minutes. Add 2 cups of broth (just up to the point where rice is covered). Let it simmer and stir from time to time to avoid the rice from sticking at the bottom of the pan.
3. When the water is absorbed, gradually add broth and stir (do not add to much broth at a time).
4. When rice is cooked, remove from heat. Add the chopped fennel leaves, lemon zest and add the grated cheese. Taste and season with pepper.
Serve warm.
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