Fennel Risotto

Summer time is wonderful. With all the fresh produce and fruits. We love it. I picked this week a recipe I always enjoy on a warmer day because it is fresh and light. 

Recipe is for 4 persons

• 400 g Rice (Risottorice)
• 2-3 Fennel (depend on the size)
• 1 liter vegetable broth
• 6 Tbsp Ricotta
• 1 Organic Lemon
• 3 Tsp Lemon Mustard
• 4 Cloves Garlic
• 1 Onion
• 200 g Parmesan
• Salt & Pepper
• Olive Oil
• Some chili if you like

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.

Enjoy

The Mustard Lady