Ham and Fennel Risotto with Beet Reduction
Temps
50 min
Difficulté
moyen
Ingrédients
11
Budget
~12-18 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
380 kcal
par portion
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Etapes
- 1
Thinly slice the fennel. Dice the ham. Cook the beet for 20 minutes.
20 min
- 2
Heat the stock. Sauté the fennel in oil in a pan for 3 minutes.
3 min
- 3
Add the rice, deglaze with white wine, and gradually add the stock.
18 min
- 4
Add the ham halfway through cooking. Stir regularly until the rice is fully cooked.
15 min
- 5
Finish with butter and Parmesan. Season to taste. Blend the beet and use to garnish the plate.
5 min
