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Ken from CA
Risotto With Fennel
Italian rice dish with fennel, ricotta, parmesan cheese, white wine and chicken broth.
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Ingredients
Directions
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Slice the garlic and the parsley. Cut the fennel tubers into thin slices. Grate the cheese.
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Heat the oil in a pan. Fruit the garlic ½ min.
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Add the rice and cook for 3 minutes until the grains are glassy.
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Add the wine and stir until it is absorbed.
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Add a dash of stock and stir until it is absorbed. Add another dash of broth and continue until the rice is tender. This takes about 20 min.
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In the meantime, heat the oil in a frying pan and fry the fennel with the rest of the garlic over medium heat for 15 minutes.
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Meanwhile, clean the lemon thoroughly and grate off the yellow skin.
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Remove the pan from the heat. Mix in the fennel, Parmesan cheese and ricotta. Squeeze out the lemon.
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Season the risotto with the grater and juice of the lemon. Mix in the parsley and season with pepper. Spoon the ricotta over it.
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Nutrition
570Calories
Sodium0% DV1.275mg
Fat38% DV25g
Protein36% DV18g
Carbs22% DV65g
Fiber16% DV4g
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