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Lemon risotto with fennel and dill
 
 
4 ServingsPTM30 min

Lemon risotto with fennel and dill


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Directions

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

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Nutrition

600Calories
Fat34% DV22g
Protein28% DV14g
Carbs28% DV84g

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