Fennel risotto
Fennel risotto
Fennel risotto
5
1
Stefano Moraschini
Braise the onion in a little oil and broth for a few minutes.
Cut into thin slices of fennel hearts, combine onion and saute for 10 minutes, add salt and pepper, add the rice, let it toast for a few minutes, then, little by little, add the broth and bring to boiling.
Serve with the Parmesan.
Calories calculation
Calories amount per person:
494
Ingredients and dosing for 4 persons
License
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