Carrot Corn Fennel Risotto

Name: Carrot Corn Fennel Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g rice; 4 carrots; 150 g corn; 500 ml vegetable stock; 1 tbsp olive oil; 1 garlic clove; spice (dash fennel, dash pepper, dash salt); 1 tsp sugar; 10 g Parmesan cheese; 30 ml white wine; 5 tsp mustard

Eats Now Editorial Team · 261 kcal · General

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Carrot Corn Fennel Risotto – a delicious recipe with rice, carrots, corn, olive oil, garlic, spice. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

100 g rice
4 carrots
150 g corn
500 ml vegetable stock
1 tbsp olive oil
1 garlic clove
spice (dash fennel, dash pepper, dash salt)
1 tsp sugar
10 g Parmesan cheese
30 ml white wine
5 tsp mustard

1
Dice carrot and cook it. With half make puree.
2
Heat olive oil and garlic, add carrots, corn and rice. Add stock and spices. Cook until rice is cooked. Then add carrot puree.
3
Decorate with fennel and Parmesan. Bon apetite!

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 g rice, 4 carrots, 150 g corn, 500 ml vegetable stock, and more.

Yes, Carrot Corn Fennel Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
261 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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