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A wonderful light vegetarian dish we always enjoy on a warmer day.
Recipe is for 4 persons
In one pot roast 2 cloves of minced garlic and the onion in oil. Add the risotto (or any other rice works great too) and let it roast a bit. Add the broth and let the risotto simmer for about 30 min. Stir occasionally and add broth if necessary.
Meanwhile, wash and cut the fennel in smaller pieces. Roast the remaining 2 cloves of garlic in oil in a frying pan and add the fennel. Seasoning with salt & pepper, add some water or broth and let it simmer for 20 min.
Grate the lemon for the zest and squeeze the juice. Use the juice to mix it with the Ricotta and the Lemon Mustard - add some chili if you like.
When the rice is done, add it to the fennel. Now you can add the lemon zest. Mix. When everything is ready, mix in the Ricotta – Lemon mix and the parmesan – leave some for decoration.
The Mustard Lady