Fresh Spring Risotto with Fennel

Fresh spring risotto with fennel, green peas, burrata, mint, and lemon.

A delicious and healthy vegetarian dish full of fiber and vegetables!

Ingredients for 2 servings

• 150 g risotto rice

• 1 large fennel bulb

• 400 g green peas (frozen)

• 500 ml vegetable stock

• 100 g burrata

• 1 lemon

• 1 onion

• 1 clove garlic

• 3 sprigs of mint

• A splash of olive oil, salt and pepper

Preparation

1. Finely chop the onion and garlic. Cut the fennel into medium-sized pieces (2–3 cm). Set aside a bit of the fennel fronds for garnish. Roughly chop the mint and grate the zest of half a lemon.

2. Heat a splash of olive oil in a large pan and sauté the onion with the garlic. Add the fennel and cook for 3 minutes.

3. Add the risotto rice and stir well. Gradually add the stock, allowing it to absorb before adding more. If it gets too dry, add a bit of extra water. The risotto is done when there’s no more bite to the rice.

4. Boil 200 ml of water. Place the frozen peas in a bowl and pour the boiling water over them. Let sit for 4 minutes, then add to the risotto.

5. Remove the risotto from the heat and stir in the lemon juice.

6. Serve the risotto on plates and top with mint and lemon zest. Finish with burrata, a touch of pepper and salt, and garnish with the fennel fronds.

Nutritional value (per serving):

• 525 kcal

• 63 g carbohydrates

• 26 g protein

• 15 g fat

Recipe by: @by_coachelle