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🍽️ Creamy Risotto with Radicchio and Fennel

705 kcal · 30 min · 4 servings

Ingredients

• 400 g risotto rice
• 1 onion
• 2 fennel bulbs
• 1 radicchio
• 0.5 untreated lemon (zested and juiced)
• 2 tbsp olive oil
• 2 tbsp butter
• salt
• pepper (from the mill)
• 200 ml white wine
• 800 ml chicken broth
• 2 tbsp parsley
• 2 tbsp spinach leaves
• 2 tbsp parmesan (freshly grated)

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Wash the fennel bulb, cut it into quarters, and remove the hard core.
3. 3. Slice the fennel into thin strips or use a grater.
4. 4. Wash the radicchio, cut it into quarters, and slice it into thin strips as well.
5. 5. Heat oil and one tablespoon of butter in a pot.
6. 6. Sauté the onions and fennel over medium heat for about 3 to 4 minutes until soft and translucent.
7. 7. Add the rice and radicchio and stir briefly.
8. 8. Deglaze the mixture with wine and let it boil briefly.
9. 9. Add two ladles of broth and the lemon juice.
10. 10. Cook the risotto over medium heat, stirring constantly.
11. 11. Gradually add more broth until the rice is al dente (firm to the bite).
12. 12. Stir in the remaining butter, Parmesan, lemon zest, and herbs.
13. 13. Season with salt and pepper and serve the risotto.

Nutrition per serving

• kcal: 705
• Protein: 25 g · Fett/Fat: 26 g · Carbs: 84 g