Creamy Fennel Risotto

466
Jump to Recipe

Recipe was created in collaboration with Hofer Slovenia.

This creamy fennel risotto will surprise you in every way.

It has healthier connotation, because there is a combination of white and wild rice. For the white rice sort I prefer Carnaroli (my first choice) or Arborio. The risotto is very light but on the other hand full of taste, thanks to few secret inredients, like fennel, Brie cheese, lemon juice and almond milk.

Interesting combination, but it works. I also like to try new ideas with fennel, because I think that people maybe buy it for the soups and for the other dishes they din’t have ideas what to cook with it. It is also great in a company of oven baked veggies and it is a perfect combination with fish dishes.

Creamy Fennel Risotto

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 400 g rice (250 white and 150 wild)
  • 2 fennel sliced
  • 1 onion
  • 1 l soup stock (1 l of water + 1 Bouillon cube)
  • 100 g Brie cheese
  • 100 ml almond milk
  • 50 ml white wine dry
  • 1/2 lemon juice (use sliced leftovers for the reisotto)
  • 2 tbsp olive oil
  • 2 pinch coarse pepper
  • 2 pinch salt

Instructions

  • Chop the onion.
  • Wash the fennel, cut it in half along the long side, remove the stalk and buttocks and cut into approx. 5 mm thin slices. The green part can be saved for later, for dekoration.
  • Put two tablespoons of olive oil in a pan and fry the onion in the heat for 1 minute.
  • Add sliced ​​fennel, fry for 4 minutes while stirring.
  • Drizzle the fennel with lemon juice while roasting, cut the leftover lemon and add it to the pan.
  • Meanwhile, rinse both types of rice separately under water and drain.
  • As the wild rice cooks longer, add it first. Fry everything a little quickly and pour 200 ml of soup base and cook on high heat.
  • Then add another white type of rice and pour in 400 ml of soup base. Cook on high heat for a further 18 minutes or as written on the package for the selected type of rice.
  • When the water evaporates for the first time, add 50 ml of dry white wine.
  • Somewhere in the middle of cooking, add another 400 ml of the soup base and adjust to the medium temperature, stirring every now and then, and adding the soup base if necessary.
  • For the last 5 minutes of cooking, first add sliced ​​Brie cheese, butter and 100 ml of almond milk.
  • Serve with fresh herbs.

Notes

Using almond milk instead of sour cream will make risotto more light. 
Print Recipe
Close
kristinasmodila.com © Copyright 2021. All rights reserved.
Close