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🍽️ Risotto with Fennel, Passion Fruit and Roasted Pine Nuts

575 kcal · 30 min · 4 servings

Ingredients

• Vegetable Broth 1 L
• Shallots 1 pc
• Fennel 1.5 pc
• Olive Oil 3 tbsp
• Risotto Rice 300 g
• White Wine, dry 100 ml
• Butter 2 tbsp
• Pine Nuts 3 tbsp
• Salt Pinch
• Passion Fruit 2 pc
• Honey 1 tsp
• Pepper, black ground Pinch
• Crème Fraîche 150 g

Instructions

1. 1. Bring the vegetable broth to a boil in a pot and keep it warm.
2. 2. Halve the shallot, peel it, and cut it into fine cubes.
3. 3. Wash the fennel thoroughly and remove the hard core.
4. 4. Finely chop the green fennel fronds and set them aside.
5. 5. Slice the fennel bulbs into thin slices or strips.
6. 6. Take about one-fifth of the fennel slices and chop them finely.
7. 7. Heat two tablespoons of olive oil in a pot over medium heat.
8. 8. Sauté the shallot cubes for about two minutes until they are translucent.
9. 9. Add the finely chopped fennel and the risotto rice to the pot.
10. 10. Fry the mixture for about one minute while stirring.
11. 11. Deglaze the pan with white wine and let the alcohol evaporate completely.
12. 12. Add a ladle of hot broth so that the rice is slightly covered.
13. 13. Cook the risotto for about twenty minutes, stirring constantly.
14. 14. Add more broth gradually as it is absorbed.
15. 15. Melt one tablespoon of butter in a frying pan over medium heat.
16. 16. Roast the pine nuts for about two minutes until they are golden brown.
17. 17. Lightly salt the pine nuts and let them drain on kitchen paper.
18. 18. Heat a clean pan with one tablespoon of olive oil and one tablespoon of butter.
19. 19. Add the remaining fennel slices to the pan.
20. 20. Cook the fennel for about ten minutes, turning occasionally.
21. 21. Halve the passion fruits and scoop out the pulp.
22. 22. Add the passion fruit pulp and honey to the fennel about two minutes before the end of the cooking time.
23. 23. Remove the risotto from the heat and stir in crème fraîche to taste.
24. 24. Season the risotto with salt and pepper to taste.
25. 25. Season the fennel with salt and pepper as well.
26. 26. Plate the risotto.
27. 27. Add the fennel and passion fruit mixture.
28. 28. Sprinkle the dish with the roasted pine nuts and the chopped fennel fronds.

Nutrition per serving

• kcal: 575
• Protein: 11 g · Fett/Fat: 28 g · Carbs: 66 g