Fennel Risotto

Ingredients

• 1 head fennel (1 large bulb)
• 0.5 Red chili pepper
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 450 ml Classic vegetable broth
• 120 g Risotto rice
• 100 ml White wine
• 1 Organic Orange
• 0.5 bunch Chives
• 20 g Parmesan
• 3 tbsp cream quark
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash, halve the fennel and remove the core.

2. 2.

   Slice the fennel thinly with a vegetable peeler.

3. 3.

   Pit, wash, and finely chop the chili; peel and dice the onion; peel and mince the garlic.

4. 4.

   Heat oil in a pot and sauté the onion cubes and fennel over medium heat for about 10 minutes until lightly browned.

5. 5.

   Meanwhile bring broth to a boil and keep warm. Add garlic and chili to the pot and cook for 2 minutes.

6. 6.

   Add rice and stir for 1 minute over medium heat.

7. 7.

   Deglaze with white wine, stirring as it reduces.

8. 8.

   Cover the rice with about 150 ml of broth and simmer, stirring frequently, for 20 minutes until al dente, adding more broth as needed.

9. 9.

   Meanwhile zest the orange, grate 1 tsp of peel into the rice. Trim chives, dry shake, and cut into fine ribbons. Grate parmesan.

10. 10.

    At the end stir in quark and parmesan, season with salt and pepper, and sprinkle fennel risotto with chives.