Summer risotto with fennel and carrot

Ingredients for 4 servings:

• 400 g rice or rice pudding
• 4 m.-sized carrot(s)
• 1 bulb(s) of fennel
• 1 ½ liters of broth
• 200 g cream cheese
• some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel and grate the carrots. Remove the fennel stem and cut the fleshy ends into thin strips, then into small cubes. Add olive oil to a pot and add the rice, grated carrots, and diced fennel. Sauté everything over medium heat and deglaze with about 200 ml of the stock. When making risotto, it’s important to add small amounts of liquid and simmer until the mixture lightly clings to the bottom of the pot. Don’t forget to stir frequently. Once you’ve used about half of the stock, add the cream cheese. Once all the ingredients are in the pot, the risotto should be creamy with a slight bite. Additional seasoning is optional, but not necessary.