Fennel risotto with pine nut gremolata

Ingredients

Directions

1. 1

   Roast pine nuts in a pan without fat until golden brown. Remove. Coarsely chop half the pine nuts. Clean, wash and cut the fennel into small pieces. Peel and finely dice the shallots.

2. 2

   Heat 2 tablespoons of butter in a wide saucepan. Sauté the fennel and shallots. Add rice and fry until translucent. Dissolve stock in 1/2 l hot water. Pour about 200 ml stock to the rice, bring to the boil.

3. 3

   Simmer rice over low heat for about 30 minutes, stirring continuously, gradually adding the remaining stock and wine.

4. 4

   For the Gremolata, quarter the pomegranate and remove the seeds with a teaspoon. Wash parsley, shake dry and chop finely. Mix pomegranate seeds, whole pine nuts, parsley, lemon peel and approx. 1/2 tsp. salt.

5. 5

   Wash the fish, dab dry and cut into 8 pieces. Season with salt and pepper. Turn in flour, knock off a little. Heat oil in a coated pan. Fry the fish for about 3 minutes on each side until golden brown.

6. 6

   Finely grate the parmesan. Stir 1 tablespoon butter, chopped pine nuts and half of the Parmesan into the rice. Season the risotto with salt and pepper. Serve everything. Sprinkle pomegranate-pine kernel gremolata and the rest of the parmesan.

7. 7

   Drink tip: white wine, e.g. a Riesling.