in Italy

Leek – Fennel – Pine Nuts – Risotto

updated

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Ingredients for 2 servings:

  • 75 g rice (risotto rice)
  • 50 g leek
  • 50 g fennel
  • 30 g pine nuts
  • 100 ml white wine
  • 500 ml vegetable stock, possibly more
  • 3 tbsp Parmesan, grated, heaped tbsp
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim the leek and slice into thin rings. Wash and roughly dice the fennel. Melt the butter and lightly sauté the vegetables. Add the rice and toast briefly. Deglaze with the white wine. Gradually add the stock and cook while stirring. Finally, stir in the Parmesan cheese and chopped pine nuts. Season to taste with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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