Fennel risotto

Ingredients for 3 servings:

• 200 g risotto rice
• 200 g fennel, cleaned
• 1 onion(s)
• 1 garlic clove(s)
• 100 ml white wine
• 500 ml broth, approx.
• 1 piece(s) lemon peel, untreated
• 2 slice(s) ginger, thumb-sized
• 1 tbsp double cream cheese
• 1 tbsp olive oil
• Salt
• Thyme
• Cayenne pepper
• e.g. Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Chop the onion and garlic, and dice the fennel. Sauté everything in olive oil over medium heat in a wide pan. Add the rice and cook until translucent. Gradually add the wine and stock, stirring frequently. Add the lemon zest, ginger, and thyme. Simmer, stirring frequently, until creamy and the rice is cooked but still firm to the bite. Stir in the cream cheese and season with salt and a little cayenne pepper. Sprinkle with Parmesan cheese, if desired.