Lemon risotto with fennel and dill

Name: lemon risotto with fennel and dill
Total time: 30 min
Yield: 4
Ingredients: 50 gram butter; 1 onion; 2 fennel bulb; 400 gram risotto rice; 1.5 liter vegetable stock; 2 lemon; 1 bunch dill; 100 milliliters creme fraiche; 30 gram Parmesan cheese

Ingredients

50 gram butter
1 onion
2 fennel bulb
400 gram risotto rice
1.5 liter vegetable stock

2 lemon
1 bunch dill
100 milliliters creme fraiche
30 gram Parmesan cheese

Directions

Heat the butter in a large pan and fry the onion and fennel softly.
Add the rice and stir until the grains shine.
Add 250 ml stock and continue stirring until all the stock has been absorbed.
Repeat this step until all the stock is finished after about 20 minutes and the rice is al dente.
Grate the peel of 1 lemon.
Peel both lemons thick and cut the segments of flesh out of the fleece.
Stir in the lemon zest, lemon wedges, dill and crème fraiche through the risotto.
Spread over 4 deep plates and sprinkle the lemon risotto with the Parmesan cheese.