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.
-
25 minMain dishfresh trout, lemon, fresh ginger, fish bouillon tablet, peanut oil, garlic, shallot, black beans, dried chili pepper, Red pepper, black bean sauce, coriander,steamed fish with black beans
-
20 minMain dishsalmon fillets, garlic, rosemary, olive oil,crispy salmon with rosemary
-
55 minMain dishorange pumpkin, mergue zworstje, Red onion, garlic, fresh rosemary needles, thyme leaves, olive oil,roasted pumpkin with merguez from the oven
-
30 minMain dishsomething crumbly potatoes, cleaned sprouts, extra virgin olive oil, garlic, soft goat cheese, flat leaf parsley, black olives,Brussels sprouts with goat's cheese and olives
Nutrition
495Calories
Sodium0% DV0g
Fat34% DV22g
Protein24% DV12g
Carbs21% DV62g
Fiber0% DV0g
Loved it