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🍽️ Creamy Fennel Risotto

453 kcal · 30 min · 4 servings

Ingredients

• 1 fennel bulb (1 large fennel bulb)
• 0.5 red chili pepper
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 450 ml classic vegetable broth
• 120 g risotto rice
• 100 ml white wine
• 1 organic orange
• 0.5 bunch chives
• 20 g parmesan
• 3 tbsp sour cream quark
• salt
• pepper

Instructions

1. 1. Thoroughly wash the fennel under running water.
2. 2. Cut out the hard core at the bottom of the fennel bulb.
3. 3. Cut the fennel in half lengthwise.
4. 4. Slice the fennel halves into very thin slices using a vegetable peeler or a sharp knife.
5. 5. Wash the chili pepper and carefully remove the seeds.
6. 6. Finely chop the deseeded chili.
7. 7. Peel the onion and cut it into small cubes.
8. 8. Peel the garlic clove and chop it finely.
9. 9. Heat the oil in a large pot over medium heat.
10. 10. Add the onion cubes and fennel slices to the pot.
11. 11. Sauté the vegetables for about 10 minutes until they are light brown.
12. 12. Bring the vegetable broth to a boil in a small pot.
13. 13. Keep the broth warm by leaving the heat on the lowest setting.
14. 14. Add the chopped garlic and chili to the risotto pot.
15. 15. Sauté the garlic and chili for 2 minutes.
16. 16. Add the risotto rice to the pot.
17. 17. Stir the rice for 1 minute over medium heat.
18. 18. Deglaze the rice with the white wine.
19. 19. Let the alcohol cook off while stirring constantly.
20. 20. Pour about 150 milliliters of the warm broth over the rice.
21. 21. Let the rice cook over medium heat.
22. 22. Stir the rice frequently.
23. 23. Add the remaining broth gradually, only when the previous amount is almost absorbed.
24. 24. Cook the rice for a total of about 20 minutes until it is slightly al dente.
25. 25. Rinse the orange under hot water and dry it.
26. 26. Grate fine zest strips from the orange.
27. 27. Stir the orange zest into the finished rice.
28. 28. Wash the chives and shake them dry.
29. 29. Cut the chives into fine rings.
30. 30. Grate the Parmesan finely.
31. 31. Gently fold the quark and Parmesan into the rice at the end of the cooking time.
32. 32. Season the risotto with salt and pepper to taste.
33. 33. Sprinkle the finished dish with the chive rings.

Nutrition per serving

• kcal: 453
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 53 g