Risotto with fennel and blue cheese

Name: risotto with fennel and blue cheese
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 2 fennel bulb; 2 clove garlic; 1 teaspoon dried tarragon; 300 gram risotto rice; 100 milliliters dry white wine; 500 milliliters vegetable stock; 1 tablespoon oil; 1 tablespoon butter; 100 gram blue cheese

Ingredients

Directions

Heat the oil in a thick-bottomed pan and fry the onion for about 5 minutes.
Cut 1 fennel bulb into cubes and bake for about 3 minutes with the onion.
Add the garlic and tarragon and fruit for another minute.
Then add the rice and stir-fry briefly. Extinguish with the wine and bring to a boil.
Pour some stock and stir until the rice has absorbed the stock.
Pour some stock and repeat it for about 20 minutes, stirring, until all the stock is gone.
Cut the other fennel bulb into thick slices, brush with oil and grill the fennel in a grill pan and brown. Season with salt and pepper.
Stir the butter through the risotto and season with pepper.
Serve the risotto on warm plates and put a slice of grilled fennel on it. Sprinkle with the blue cheese and some fennel green.