Fennel-Porree-Risotto (diabetic)

Name: Fennel-Porree-Risotto (diabetic)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g cleaned fennel; 100 g cleaned leek (leek); 7-10 Tbsp Salt; 1 TEASPOON Butter; 30 g Basmati rice; 7-10 Tbsp Pepper; 150 g Pork tenderloin; 1 cleaned onion; 1-2 TEASPOONS Oil; 7-10 Tbsp Fennel green or dill

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g cleaned fennel
100 g cleaned leek (leek)
7-10 Tbsp Salt
1 TEASPOON Butter
30 g Basmati rice
7-10 Tbsp Pepper
150 g Pork tenderloin
1 cleaned onion
1-2 TEASPOONS Oil
7-10 Tbsp Fennel green or dill

Directions

1
Cut fennel into fine slices, leek into rings. Blanch both for about 3 minutes in boiling salted water, drain and toss in fat. Cover the rice and cook in 150 ml boiling salted water for 15-20 minutes. Fold in the vegetables and warm them up. Season to taste with salt and pepper. In the meantime wash and dry the fillet. Cut onion into rings.
2
Rub the fillet with pepper and fry well all around in hot oil. Add onion rings and fry for about 10 minutes at medium heat. Season meat and onions with salt. Arrange vegetable rice on a preheated plate. Cut the meat open and add the onion rings, sprinkle with freshly ground pepper. Serve sprinkled with fennel green or dill pennants as desired