Fennel risotto with carrots

Ingredients for 2 servings:

• 150 g risotto rice
• 1 bulb(s) fennel, finely chopped
• 1 carrot(s), finely chopped
• 1 spring onion(s) (young onion)
• 1 clove(s) garlic
• 70 ml white wine
• 500 ml vegetable stock
• 50 g butter
• 50 g Parmesan
• salt and pepper
• chili
• turmeric

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sauté the spring onions and garlic in olive oil, then add the fennel and carrots. Cook until soft (fennel takes a while to soften, so it’s best to slice it very thinly). Then add the risotto rice and stir everything gently. Deglaze with white wine and reduce. Once the wine has evaporated, cover everything with vegetable stock until it’s completely gone, then add more vegetable stock. Repeat this process until the rice is tender. Finally, stir in the butter and Parmesan cheese and season. Serve with a green salad. Cucumber salad also goes well with the rice.