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    Preparation Time
    30 Mins
    Difficulty
    Advance
    Spice Level  

Risotto Fennel and Lemonyby Cook Gourmet

Rs. 498 Serves 2

Fennel is a versatile vegetable that plays an important role in food cultures of many european nations, especially in France and Italy. Its esteemed reputation dates back to the earliest times and is reflected in mythological traditions. Greek myths state that fennel was not only closely associated with Dionysus, the Geek god of food and wine, but that fennel stalk carried the coal that passed down knowledge from gods to men. We have designed a combination of Fennel and Lemon touch risotto

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories450

YOU WILL NEED

    Non Stick Pan
    Sauce Pan
    Salt
    Pepper

INGREDIENTSPortion for 2

    Fennel stalks finely chopped
    Fennel bulb, sliced
    20 gms butter for fennel
    40 gms butter for risotto
    1 onion finely chopped
    1 garlic clove chopped
    140 gms risotto rice
    150 ml white wine for risotto
    30 ml white wine for fennel topping
    2 1/4 tsp vegetable stock powder
    1/4 cup parmesan cheese
    Zest of 1 lemon
    Fennel fronds for seasoning

    Cook Gourmet

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    DIRECTIONS

       
      1

      Prepare vegetable stock To 600 ml of water and vegetable stock powder and bring to a boil. Some water is lost during this process and 550 ml of stock will be left.

       
      2

      Prepare Fennel topping In a small non stick pan, over medium-high heat, melt butter. Add sliced fennel and fry until fennel is brown.

       
      3

      Add vegetable stock and wine to fennel topping Add 50 ml of vegetable stock, white wine and cook for 2-3 minutes, until tender. Keep aside for final topping.

       
      4

      Prepare Risotto Heat half of butter given for risotto in a pan and cook onions, garlic and chopped fennel over medium-high heat until soft but not colored. Add rice and stir for 3 minutes. Pour white wine and simmer until it is evaporated.

       
      5

      Add vegetable stock to risotto Add 120 ml (1/2 cup) of vegetable stock and stir until it is absorbed. Continue adding broth 120 ml (1/2 cup) at a time (3 times), stirring until liquid is absorbed.

       
      6

      Final plating and serving When rice is cooked, stir in zest, parmesan cheese, half of remaining butter, salt and pepper Take of heat and set aside, covered for 2 minutes. Serve in bowls, topped with fennel fronds and fennel topping cooked earlier. Sprinkle parmesan cheese over each serving.

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