Risotto with fennel, apple and ricotta

Name: Risotto with fennel, apple and ricotta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON Olive oil; 250 g Risotto-Reis; 100 ml dry white wine; 650 ml Vegetable broth; 1 Fennel Tuber; 1/2 bunch Spring onion; 2 small red chillies; 2 red apples; 2 stem(s) Marjoram; 125 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON Olive oil
250 g Risotto-Reis
100 ml dry white wine
650 ml Vegetable broth
1 Fennel Tuber
1/2 bunch Spring onion
2 small red chillies
2 red apples
2 stem(s) Marjoram
125 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onion. Heat olive oil in a pot, fry onion over low heat until transparent. Add rice and sauté briefly. Season with pepper. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes
2
Clean, wash and cut the fennel into strips. Clean, wash and drain the spring onion and cut into rings. Wash and drain the chilli and cut into fine rings. Wash apples, grate dry, quarter and remove the core. Cut quarter into cubes. Wash marjoram, dab dry and pluck leaves from the stalks
3
Mix ricotta, fennel, apple, chilli and spring onions, except for a little to garnish, into the risotto, season with salt and pepper. Place on a plate and garnish with spring onions and marjoram