{"id":10466,"date":"2020-03-30T12:23:52","date_gmt":"2020-03-30T12:23:52","guid":{"rendered":"https:\/\/app.forkranger.com\/?p=8226"},"modified":"2025-06-19T07:35:14","modified_gmt":"2025-06-19T07:35:14","slug":"fenchel-risotto","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/de\/recipe\/fenchel-risotto\/","title":{"rendered":"Fenchel Risotto"},"content":{"rendered":"\n\n\t\t\t\t\"smokey\n\t

Spinach Pesto<\/h1>\n\t

[wpbb post:excerpt length=’55’ more=”]<\/p>\n\t

[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t

Ingredients<\/p>\n\t

4 servings<\/p>\n\t300 g
\n2
\n1
\n200 g\n\tRisotto rice (carnaroli or aborio)
\nFennel
\nZucchini
\nFrozen peas\n\t1 glass
\n100 g
\n1,5 L
\n1\/2
\n50 g
\n1
\n2 cloves\n\tDry white wine
\nMargarine or butter
\nStock (vegetable)
\nLemon juice and zest
\nParmesan
\nYellow Onion
\nGarlic\n\t

Make it a dinner party \ud83c\udf89<\/p>\n\t

Getting a ‘perfect’ risotto involves a lot of subtle details but is worth it. Read up on it here<\/a>.<\/em><\/p>\n\t

Prep<\/p>\n\t

15 min<\/p>\n\t

It’s important to prepare before you start cooking. There is no time to cut things when cooking risotto.<\/p>\n\t

    \n
  1. Pre-heat oven to 200\u00b0C (if possible use fan oven at 175\u00b0C)<\/li>\n
  2. Dice onion and mince garlic<\/li>\n
  3. Cut away the fennel stalks and cut like an onion into medium thick strips<\/li>\n
  4. Cut zucchini into quartered slices<\/li>\n
  5. Grate some of the Parmesan<\/li>\n
  6. Prepare a baking sheet with the fennel and zucchini. Drizzle with olive oil and pepper and salt.<\/li>\n
  7. Set the table (it’s best to serve risotto immediately)<\/li>\n<\/ol>\n\t

    Cook<\/p>\n\t

    20 min<\/p>\n\t\t\t\t\"pan\n\t

    Saute\u0301 onion<\/strong><\/p>\n\tmedium\/high heat (in oil) until soft but not coloured
    \n~3 min\n\t\t\t\t\"pan\n\t

    Boil water and mix stock<\/strong><\/p>\n\t

    keep it at a low boil<\/p>\n\t\t\t\t\"pan\n\t

    Add risotto rice, garlic and lemon zest<\/strong><\/p>\n\tstir so the rice becomes glassy but don’t let
    \nit brown ~2 min, season with salt and pepper\n\t

    Add white wine<\/strong><\/p>\n\tit should sizzle. Cook until you don’t see any
    \nliquid from the wine ~2 min\n\t\t\t\t\"oven\"\n\t

    Put fennel\u00a0&\u00a0zucchini\u00a0into oven<\/strong><\/p>\n\t

    ~20 min at 200\u00b0C<\/p>\n\t\t\t\t\"pan\n\t

    Start adding hot stock, one bit at a time<\/strong><\/p>\n\tstir until nearly all has been absorbed – the rice
    \nshould always be soft rather than dry. Repeat this
    \nprocess until the risotto is soft but still has a little bite\u00a0~12 min\n

    Taste and add salt and pepper if needed<\/p>\n\t

    When the risotto is almost done, turn off the heat and add peas, freshly grated parmesan and margarine and stir rigorously<\/strong><\/p>\n\t

    ~2 min<\/p>\n\t

    Squeeze in some lemon juice<\/strong><\/p>\n\t

    start with a little bit and add more to personal taste<\/p>\n\t

    Mix in the roasted fennel and zucchini or serve it on top of the risotto<\/strong><\/p>\n\t

    A perfect risotto is creamy and much more fluid than rice (that’s why risotto is served on a deep plate)<\/p>\n\n","protected":false},"excerpt":{"rendered":"

    Getting risotto right isn’t always easy but incredibly delicious. It doesn\u2019t have to take long but requires your constant attention. Also: it\u2019s worth buying high
    \nquality ingredients, especially for the stock and rice.<\/p>","protected":false},"author":1,"featured_media":12013,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[290,60],"tags":[],"class_list":["post-10466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-book","category-recipe"],"yoast_head":"\nFennel Risotto - Fork Ranger<\/title>\n<meta name=\"description\" content=\"Geting risotto right isn't always easy but incredibly delicious. It doesn\u2019t have to take long but requires your constant attention. 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