Fennel and apple risotto

Ingredients for 2 servings:

• 300 g risotto rice
• 1 fennel bulb(s)
• 1 carrot(s)
• 1 large apple, e.g. Gala, Jonagold or Pink Lady
• 1 small leek(s)
• 100 g sugar snap peas
• 1 tsp fennel seeds
• 1 tbsp margarine, vegan or neutral vegetable oil, no olive oil!
• 1 lemon(s), zest and juice
• 2 tbsp coconut cream (the above-separated coconut milk)
• 1 ½ liters vegetable stock
• some cress
• Turmeric powder or saffron
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegan, low-fat

First, clean and prepare the vegetables. Dice the fennel, reserving the fennel greens for later. Finely chop the snow peas. Peel the carrot and apple and dice them into small cubes. Dice the leek as well. Heat the margarine in a large saucepan and add the fennel seeds, then the carrots and leeks, and finally the rice. Sauté everything for one to two minutes. For color, add a little turmeric or, if you have it, saffron. Then deglaze everything with lemon juice and pour in the hot vegetable stock. Only add enough to just cover the rice, then gradually add the stock, stirring occasionally. After about 10 minutes, add the fennel, 10 minutes before the end of the cooking time, the apple, and just before the end of the cooking time, about 3 minutes before the end of the cooking time, the snow peas. The vegetables should then still have some bite and the risotto should be firm and mushy. To make it even creamier, add a little more coconut cream. Finally, add some cress, the chopped fennel greens, and lemon zest, and season with pepper and a little salt if desired. You’ve got a delicious vegan risotto! Tip: To ensure the cream settles nicely at the top of the can, simply place the can in the refrigerator for 1-2 hours beforehand. This will create a firm cream on top, and I can use it to season the dish. Use the rest of the milk 1-2 days later for a curry or similar dish. If you want it even more lemony, you can mix the risotto with the lemon juice an hour beforehand and let it soak in. For us (two very good eaters and a child), this amount is enough for a main course without any other side dishes.