Ham and Fennel Risotto with Beet Reduction

Name: Ham and Fennel Risotto with Beet Reduction
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 250 g Arborio rice; 150 g Ham; 1 piece Fennel; 2 piece Beet; 1 l Chicken stock; 150 ml White wine; 50 g Butter; 2 tbsp Olive oil; 80 g Grated Parmesan; à goût pinch Salt; à goût pinch Pepper

Temps

50 min

Difficulté

moyen

Ingrédients

Budget

~12-18 €

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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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