Fennel risotto

Fennel risotto

This risotto tastes very fresh and mild.

How to make the fennel risotto

Bring in a pan the vegetable stock to a boil. Chop the onion, garlic and fennel finely (you could leave a few slices of the fenel stalk a side for decoration). Heat in an other pan the olive oil and add the onion and garlic. Strir on a low heat for about 3 minutes. Add the fennel and risotto. Stir until the risotto grains are translucent. Add the wine and stir untill all has been absorbed. Then add a ladle of vegetable stock. Stir untill al has been absorbed. Continue adding vegetable stock until the risotto is al dente (about 20 minutes). Turn the heat off and let the risotto rest. Chop in the meantime the parsely finely. Mix 3 tablespoons of parsely through the risotto, leave one tablespoon a side garnish. Divide the risotto between the plates and sprinkle two tablespoons of nutritional yeast per plate on top of the risotto, sprinkle with the remaing parsely and the reserved fennel slices.


Ingredients for 4 servings

  • 350 gram risotto
  •  approximately 1,5 liter vegetable stock
  • 1 fennel bulb
  • 5 tb dry white wine
  • 3 tb olive oil
  • 1 onion
  • 1 large garlic clove
  • 4 tb chopped leaf parsely
  • 8 tb nutritional yeast

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