Lemon-Fennel Risotto

Ingredients for 2 servings:

• 200 g risotto rice
• 1 onion(s) or shallot
• 3 garlic cloves
• ½ fennel
• 2 lemons
• 2 tbsp nutritional yeast
• 1 tbsp chili flakes, optional
• 1 jar white wine
• 750 ml vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Simple, delicious and vegan

Slice a lemon and fry in a little oil over medium heat until caramelized, remove from the pan and set aside. Finely chop the onion, fennel and garlic, and set the fennel greens aside. In the same pan as the lemon slices, sauté the onion and fennel, add the garlic. Add the risotto rice and sauté until all the liquid is absorbed. Deglaze with white wine. Add vegetable stock a spoonful at a time and simmer on low heat, adding more vegetable stock as soon as there is only a little liquid left in the pot. Meanwhile, finely chop half of the fried lemon slices, including the zest, and mix with the fennel greens, the juice and zest of the second lemon, 3-4 tablespoons of olive oil, 2 tablespoons of nutritional yeast, 1 tablespoon of chili flakes, salt and pepper to make a dressing. When the risotto is al dente (after about 20 minutes), stir in half of the dressing, serve and garnish with the second half of the caramelized lemon slices and the dressing. Per serving approx. 800 kcal