10 OCTOBER 2019

Fennel risotto with pears

Name: Fennel risotto with pears
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 fennel heads; 1 pear; 2 Tbsp olive oil; 1 onion; 300 gr 1 1/3 cups risotto rice; 700 ml 3 cups bouillon; 75 ml 1/3 cup white wine; Salt; Pepper; Fresh thyme; 2 Tbsp hazelnuts; Vegan parmesan

JUMP TO RECIPE PRINT RECIPE

Fennel risotto with pears

Prep:10 min
Cook:30 min

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INGREDIENTS

2fennel heads water, vegan butter, salt
1pear
2Tbspolive oil
1onion
300gr1 1/3 cups risotto rice
700ml3 cups bouillon
75ml1/3 cup white wine
Salt
Pepper
Fresh thyme
2Tbsphazelnuts
Vegan parmesan

INSTRUCTIONS

Prepare and wash the fennel and dice it
Put the fennel dices in a pot with some water, vegan butter and salt and let simmer at medium heat with the lid closed, until the liquid has vaporized
Wash the pear, cut it in quarters, remove the core and dice it as well
Finely chop the onion and sauté it in olive oil
Add the risotto rice and shortly sauté it as well
Deglaze with white wine and boil it down
Now add the bouillon little by little and stir it in until it’s all settled in
Repeat it until the rice is soft, approx. for 15 – 20 minutes
Add the fennel and the pear and stir them in
Season with fresh thyme, salt and pepper – if you want you can add some vegan butter to it
Roughly chop the hazelnuts and roast them in a pan without oil
Serve the risotto with hazelnuts and vegan parmesan (optional)

Dieser Beitrag ist auch verfügbar auf: deutsch