Risotto with Radicchio and Fennel

Ingredients

• 400 g risotto rice
• 1 onion
• 2 bulbs fennel
• 1 radicchio
• 0.5 untreated lemon (zest and juice)
• 2 tbsp olive oil
• 2 tbsp butter
• Salt
• pepper (ground)
• 200 ml white wine
• 800 ml chicken broth
• 2 tbsp parsley
• 2 tbsp spinach leaves
• 2 tbsp parmesan (freshly grated)

Instructions

1. 1.

   1. Peel and dice the onion. Wash the fennel bulbs, quarter them, remove the core and cut into thin strips or shave. Wash the radicchio, trim it, quarter it and also slice into thin strips.

2. 2.

   2. Add oil and 1 tbsp butter to a hot pot, sauté the onion and fennel over medium heat for about 3-4 minutes until translucent.

3. 3.

   3. Then add the rice and radicchio, stir briefly, deglaze with wine, let it boil briefly, then add 2 ladles of broth and lemon juice, stirring while cooking over medium heat. Keep the risotto cooking under constant stirring. Continually pour in a little broth and repeat until the risotto is cooked (al dente). Adjust the amount of broth as needed.

4. 4.

   4. Finally add the remaining butter, parmesan, lemon zest and herbs, season with salt and pepper, and serve.