I love risotto, summer, winter, it doesn't matter. And when I was looking what to do with my lonely fennel bulb, I stumbled upon this lovely fennel risotto recipe on Vegatopia. I will share a translation here, but I altered my version a bit. Partially by mistake because Zeronic bought sage tea instead of sage by accident. But I just used it and it tasted great all the same.
Fennel Risotto (serves 2)
- Some olive oil
- 1 spring onion, chopped
- 1 fennel bulb, chopped
- 150gr risotto rice
- 1l warm vegetable broth
- a handful of parmazan cheese
- about a soup bowl of frozen peas
- 2tsp sage (tea)
- 1tsp dried mint
- black pepper
Defrost the peas. Fry the onion in some oil for a few minutes and the add the fennel, fry it a bit longer. If it goes to fast, add a bit of water. Set aside.
Heat some olive oil in a deep pan and add the rice. Fry for about a minute while stirring and turn the heat to low. Gradually add the vegetable broth, about a large soup spoon at the time. Stir ocassionally and add more broth when the rice gets dry. You don't have to stir constantly but never leave your risotto alone. After about 20 minutes the risotto will be done. Add the fennel and onion mixture, peas, cheese, mint, sage and some black pepper. Stir well. You can add some extra cheese on top of the risotto when serving.
This post is part of Weekend Cooking hosted by Beth Fish Reads. Need some food inspiration? Then visit the other posts as well :)