Risotto with grilled spring vegetables

Name: risotto with grilled spring vegetables
Total time: 40 min
Yield: 4
Ingredients: 350 gram green asparagus; 1 fennel bulb; 4 tablespoon olive oil; 1 onion; 350 gram risotto rice; 100 milliliters White wine; 1 liter vegetable stock; 1 liter chicken bouillon; 1 tablespoon butter; 50 gram Parmesan cheese

Ingredients

Directions

Preheat the oven to 100 ° C. Cut the hard ends of the asparagus and peel the asparagus lightly with a peeler if necessary.
First cut the fennel bulb in half and then into thin slices. Keep some fennel green separately to garnish.
Heat a grill pan and brush the vegetables with 1 tablespoon of oil. Gril the vegetables on both sides nicely brown and keep them warm on a dish in the oven.
Preparation Heat the rest of the oil in a thick-bottomed pan and fry the onion at a low setting in 5 minutes.
Add the rice and stir in the hot oil. Quench the wine and let the rice take the wine.
Then add in portions the hot stock and stir to a low setting until the rice has absorbed the stock. It takes 18-20 minutes until the rice is al dente.
Turn off the heat source and stir the butter and half of the cheese through the risotto.
Serve the risotto in deep plates and scoop the grilled vegetables on top.
Sprinkle with freshly ground pepper, some fennel green and the rest of the cheese.
Serve a piece of fried fish if necessary.