Filter
Reset
Sort ByRelevance
GoodFood
Risotto with fennel and blue cheese
Share
Tweet
Pin
Whatsapp
Print
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.
-
45 minMain dishfrozen puff pastry, medium sized egg, Chou soft and airy, snippets, bread-crumbs, Cherry tomatoes, green olives without seeds,cheesecake with tomato and olives -
60 minMain dishlime, garlic, oil, chicken drumsticks, coconut milk, White rice, pak choi, sambal,coconut rice with bok choy -
15 minMain dishgreen tagliatelle, garlic, Red pepper, olive oil, tomato cubes, cocktail shrimp, mixed salad, vinaigrette,spicy tagliatelle with shrimps -
25 minMain dishwhite quick-cooking rice, turkey cubes, traditional olive oil, chicken tonight Hawaii, Red pepper, cool fresh broccoli,stuffed peppers with turkey hawaii
Nutrition
495Calories
Sodium0% DV0g
Fat34% DV22g
Protein24% DV12g
Carbs21% DV62g
Fiber0% DV0g
Loved it