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)