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Ingredients
-
50
g Parmesan cheese, cut in pieces (3 cm)
or vegetarian hard cheese, cut in pieces (3 cm) - 500 g fennel bulb, fresh, thinly sliced and leaves
- 40 g unsalted butter
- 200 g water
- 2 pinches fine sea salt
- 100 g dry white wine
- 320 g Carnaroli rice (18 minute cooking time)
-
800
g chicken stock, hot
or liquid vegetable stock, hot
- Nutrition
- per 1 portion
- Calories
- 2215.7 kJ / 529.6 kcal
- Protein
- 17.7 g
- Carbohydrates
- 79.3 g
- Fat
- 14.8 g
- Saturated Fat
- 8.2 g
- Fibre
- 7.2 g
- Sodium
- 601 mg
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