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Fennel Risotto

Fennel Risotto
4.3 45 ratings
Prep. 5min
Total 35min
4 portions
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Ingredients

  • Parmesan cheese cut in pieces (3 cm)
    50 g
    vegetarian hard cheese, cut in pieces (3 cm)
  • fennel bulb fresh, thinly sliced and leaves
    500 g
  • unsalted butter
    40 g
  • water
    200 g
  • fine sea salt
    2 pinches
  • dry white wine
    100 g
  • Carnaroli rice (18 minute cooking time)
    320 g
  • chicken stock hot
    800 g
    liquid vegetable stock, hot

Nutrition per 1 portion

Calories 529.6 kcal / 2215.7 kJ
Protein 17.7 g
Fat 14.8 g
Carbohydrates 79.3 g
Fibre 7.2 g
Saturated Fat 8.2 g
Sodium 601 mg

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UK and Ireland

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