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Fennel Risotto

6 servings

porcje

15 minutes

czas aktywny

40 minutes

całkowity czas

Składniki

4 bulbs fennel

1 tablespoon unsalted butter

1 medium onion, chopped

2 cups uncooked Arborio rice

7 cups vegetable broth

1 cup heavy cream

6 tablespoons freshly grated Parmesan cheese, divided

1 tablespoon dried parsley

freshly ground black pepper to taste

Wskazówki

Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into 1/4-inch thick slices.

Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.

Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.

Wartości Odżywcze

Wielkość Porcji

-

Kalorie

537 kcal

Tłuszcz Całkowity

19 g

Tłuszcz Nasycony

11 g

Tłuszcz Nienasycony

0 g

Tłuszcz Trans

-

Cholesterol

64 mg

Sód

725 mg

Węglowodany Całkowite

81 g

Błonnik Pokarmowy

7 g

Cukry Całkowite

5 g

Białko

11 g

6 servings

porcje

15 minutes

czas aktywny

40 minutes

całkowity czas
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