Fennel Risotto

👨‍🍳 Istruzioni

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Cut base off fennel bulbs, then cut a cone shape into bases to remove cores. Slice fennel bulbs vertically (lengthwise) into ¼-inch thick slices.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Melt butter in a heavy-bottomed stock pot over medium heat. Add fennel and onion; cook for 2 minutes. Stir in rice; cook for 2 minutes, stirring constantly, until rice is lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat process with remaining broth, stirring constantly. Incorporating broth should take 15 to 20 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Stir in cream, 3 tablespoons Parmesan cheese, and parsley; cook until rice is tender yet firm to the bite and risotto is thick and creamy. Season with black pepper. Divide risotto among bowls; sprinkle with remaining 3 tablespoons Parmesan cheese.'}

📊 Valori nutrizionali

Per porzione (6 porzioni totali)