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🥤 Chorizo-Fennel-Risotto with Braised Cherry Tomatoes

476 kcal · 30 min · 4 servings

Ingredients

• Vegetable broth 900 ml
• Shallots 1 pc.
• Chorizo 400 g
• Risotto rice 200 g
• Fennel 2 pc.
• Cherry tomatoes 250 g
• Olive oil 2 tbsp
• Balsamic vinegar, light 1 tbsp
• Honey 1 tsp
• Salt 1 tbsp
• Pepper, black ground pinch

Instructions

1. 1. Heat the broth in a pot.
2. 2. Halve the shallot and peel it.
3. 3. Dice the shallot into small cubes.
4. 4. Cut the chorizo into pieces about 1 cm in size.
5. 5. Heat a pot without fat over medium heat.
6. 6. Fry the chorizo pieces in it for approx. 2–3 minutes.
7. 7. Add the shallots and the risotto rice.
8. 8. Sauté the mixture for about 1 minute.
9. 9. Deglaze the pan with a ladle of hot broth.
10. 10. Simmer the risotto for about 20 minutes over low heat.
11. 11. Stir constantly.
12. 12. Add broth gradually.
13. 13. Ensure the rice is always lightly covered with liquid.
14. 14. Wash the fennel thoroughly.
15. 15. Quarter the fennel.
16. 16. Remove the hard core.
17. 17. Cut the fennel into thin strips.
18. 18. Add the fennel strips to the risotto.
19. 19. Set aside the fennel fronds.
20. 20. Wash the cherry tomatoes.
21. 21. Halve the cherry tomatoes.
22. 22. Heat olive oil in a pan over medium heat.
23. 23. Fry the tomatoes in it for about 5 minutes.
24. 24. Season with 1 tablespoon of balsamic vinegar.
25. 25. Add 1 teaspoon of honey.
26. 26. Add a pinch of salt.
27. 27. Add a pinch of pepper.
28. 28. Let the tomatoes braise for approx. 10 minutes.
29. 29. Finely chop the fennel fronds.
30. 30. Season the chorizo-fennel risotto with salt and pepper.
31. 31. Plate the risotto.
32. 32. Add the braised cherry tomatoes.
33. 33. Sprinkle the dish with the chopped fennel fronds.

Nutrition per serving

• kcal: 476
• Protein: 15 g · Fett/Fat: 21 g · Carbs: 54 g