Fennel and Sweet Cipollini Onion Risotto
Slimming Eats Recipe
Extra Easy – 2 syns and 1 HEa per serving
Green – 2 syns and 1 HEa per serving
¾ cup (175ml) of arborio rice
2 cloves of garlic, crushed
1 fennel bulb, stalk removed and finely chopped
4 sweet cipollini onions (or shallots), finely chopped
800ml of chicken stock
1 tablespoon of balsamic vinegar
2 teaspoons of Italian Herbs
60g of Parmesan cheese (2xHEa’s)
2 teaspoons of olive oil (4 syns)
fresh Italian Parsley
Place your stock in a small saucepan over a low heat and add your Italian herbs.
Add your olive oil to a large frying pan over a medium high heat.. Add your onions, garlic and fennel and cook until softened, then stir in the balsamic vinegar and continue to cook until onions and fennel becomes lightly caramelised. Add the arborio rice and fry for a couple of mins stirring constantly until the rice becomes slightly transparent.
Start gradually adding your stock a few ladles at a time, stirring constantly until liquid is absorbed before repeating the process of adding more stock until all your stock is absorbed and rice is creamy, but still has a slight bite.
For the last few ladles of stock, stir in your parmesan cheese.
Season with a little black pepper, divide among two bowls and top with some finely chopped Italian parsley.
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Nutritional information is an estimate and is to be used for informational purposes only
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