- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: Winter, Spring
- Energy 374.64 (Kcal)
- Carbohydrates 67.23 (g) of which sugars 2.35 (g)
- Proteins 7.39 (g)
- Fat 7.24 (g) of which saturated 3.31 (g)of which unsaturated 1.84 (g)
- Fibers 3.54 (g)
- Sodium 353.64 (mg)
Indicative values for a portion of 330 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips and Variations
Instead of butter, you can mix in about 1 oz of cream cheese (Philadelphia, robiola, or mascarpone).
You can add herbs such as thyme or parsley, or simply garnish with fennel fronds like I did.
If you prefer the fennel to be more substantial and visible, cut it a bit thicker.
I recommend preparing a rich and flavorful vegetable broth, otherwise the risotto’s flavor will be too subtle.
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