Apple-Fennel-Risotto with Ricotta

Name: Apple-Fennel-Risotto with Ricotta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp 1 1⁄2 tablespoon vegetable stock (instant); 1 Onion; 1 TABLESPOON Olive oil; 400 g Risotto rice; 150 ml dry white wine; 1 (approx. 200 g) Fennel Tuber; 1⁄2 Federation Spring onion; 2 red apples (e.g. Braeburn); 3 Stem(s) Marjoram; 125 g Ricotta; 7-10 Tbsp salt, pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp 1 1⁄2 tablespoon vegetable stock (instant)
1 Onion
1 TABLESPOON Olive oil
400 g Risotto rice
150 ml dry white wine
1 (approx. 200 g) Fennel Tuber
1⁄2 Federation Spring onion
2 red apples (e.g. Braeburn)
3 Stem(s) Marjoram
125 g Ricotta
7-10 Tbsp salt, pepper

Directions

1
Stir the stock into 1 l boiling water and dissolve in it. Peel and finely chop the onion. Heat the oil in a wide saucepan. Fry the onion over medium heat until transparent. Add rice and continue to roast for 1-2 minutes while stirring.
2
Add wine and let it boil over medium heat while stirring. Add so much hot broth that the rice is covered. As soon as the rice has absorbed the stock, pour in the hot stock again and again, stirring from time to time.
3
Simmer rice open at low heat for a total of 20-25 minutes.
4
Clean and wash the fennel and remove the stalk. Cut the fennel into very thin strips. Clean and wash spring onions and cut them into thin rings. Wash and quarter the apples and remove the core.
5
Cut quarters into cubes. Cook everything in the risotto for the last 4-5 minutes.
6
Wash the marjoram and shake dry, pluck leaves from the stalks. Stir the ricotta into the risotto. Season to taste with salt and pepper. Arrange and sprinkle with marjoram.