Fennel And Broad Bean Risotto Recipe

Name: Fennel And Broad Bean Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 2/3 9 2/3 ounces carnaroli rice or 9 2/3 ounces risotto rice; 1 onion, finely chopped; 1 tablespoon olive oil; 1 liter hot chicken stock or 1 liter vegetable stock (if you want it vegetarian); 1/2 cup white wine; 1 7/8 ounces parmesan cheese, grated; 1 7/8 ounces butter; 1 clove garlic, chopped; 1 head fennel, finely shredded; 5 broad beans, shelled; 1/3 cup parsley, chopped; 1/3 cup chives, chopped; salt and pepper

Servings: persons

9 2/3 9 2/3 ounces carnaroli rice or 9 2/3 ounces risotto rice
1 onion, finely chopped
1 tablespoon olive oil
1 liter hot chicken stock or 1 liter vegetable stock (if you want it vegetarian)
1/2 cup white wine
1 7/8 ounces parmesan cheese, grated
1 7/8 ounces butter
1 clove garlic, chopped
1 head fennel, finely shredded
5 broad beans, shelled
1/3 cup parsley, chopped
1/3 cup chives, chopped
salt and pepper

1
Soak the rice for about 2 minutes and then rinse.
2
Heat the oil in a saucepan over a medium heat and gently fry the onion until soft.
3
Add the garlic to the pan and cook for 2 minutes.
4
Add the fennel.
5
Add the rice and stir to coat all the grains with oil.
6
Turn up the heat and add the wine stirring until absorbed.
7
Add the broadbeans.
8
Reduce the heat and add the stock a ladle at a time stirring each time until it has been absorbed.
9
This should take about 15 or 20 minutes.
10
Add the parsley and chives and stir.
11
Remove from the heat and add the butter and season.
12
Stir well.
13
Add parmesan after serving.

1645

kcal

Calories

Fat

224

Carbs

112

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

You need 13 ingredients. The key ingredients include: 9 2/3 9 2/3 ounces carnaroli rice or 9 2/3 ounces risotto rice, 1 onion, finely chopped, 1 tablespoon olive oil, 1 liter hot chicken stock or 1 liter vegetable stock (if you want it vegetarian), and more.

Yes, Fennel And Broad Bean Risotto falls under the Meat & Poultry 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.

Fennel And Broad Bean Risotto

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