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Risotto with fennel and blue cheese
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Ingredients
Directions
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Heat the oil in a thick-bottomed pan and fry the onion for about 5 minutes.
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Cut 1 fennel bulb into cubes and bake for about 3 minutes with the onion.
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Add the garlic and tarragon and fruit for another minute.
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Then add the rice and stir-fry briefly. Extinguish with the wine and bring to a boil.
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Pour some stock and stir until the rice has absorbed the stock.
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Pour some stock and repeat it for about 20 minutes, stirring, until all the stock is gone.
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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.
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Stir the butter through the risotto and season with pepper.
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Serve the risotto on warm plates and put a slice of grilled fennel on it. Sprinkle with the blue cheese and some fennel green.
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Nutrition
495Calories
Sodium0% DV0g
Fat34% DV22g
Protein24% DV12g
Carbs21% DV62g
Fiber0% DV0g
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