Fennel risotto with young spinach and mushrooms

• Vegan - gluten-free - lactose-free - vegetarian option *grated Parmesan cheese
  

Preparation time: 60 minutes - Difficulty level: easy

Ingredients for 3-4 portions:
- 1 bulb fennel 300-400 g
- 2 shallots
- 1 clove garlic
- 2-3 tbsp olive oil
- 200 g risotto rice
- 500-600 ml vegetable stock
- 150 ml white wine or naturally cloudy apple juice if you don't like alcohol
- bay leaf
- 1 organic lemon, juice and zest
- 400 g baby spinach leaves
- 400 g brown mushrooms
- *80 g Parmigiano Reggiano
- 2-3 tbsp yeast flakes
- 1 tbsp pumpkin seeds
- salt, pepper, freshly grated nutmeg

Preparation of risotto rice:

Clean the fennel, cut off any unsightly parts and put the tender green parts to one side.

First halve the fennel bulb, then quarter it, cut out the stalk and slice into fine strips on a kitchen slicer.

Now peel and finely dice the garlic clove and shallots and sauté in a pan with 2 tbsp olive oil and the fennel strips.

In the meantime, bring the vegetable stock to the boil in a separate pan and keep it warm the whole time so that you can add it to the risotto from time to time.

Now add the risotto rice to the vegetables and sauté everything for approx. 3 minutes, stirring, until it is nice and translucent.

Deglaze with white wine, add the bay leaf and salt, pour in a ladleful of vegetable stock and simmer until the rice is cooked. Then remove the bay leaf.

Then wash the baby spinach well in a sieve and fold into your risotto 5 minutes before the end of the cooking time, finely grate the Parmesan cheese over it using a kitchen grater and fold in.

For the vegan version, simply stir in the yeast flakes to taste.

Now rinse the lemon with hot water, grate the zest over the risotto, squeeze out the juice and add.

Season to taste with fleur de sel, freshly grated pepper and nutmeg.

Preparation Mushrooms:

Clean and cut into thin slices or quarters, heat 1 tbsp olive oil in a pan and fry the mushrooms until nice and crispy-brown, season with salt and pepper to finish.

Arrange your risotto on plates and top with the fried mushrooms.

To finish, simply add the fine fennel greens, Parmesan shavings (or yeast flakes) and pumpkin seeds to your risotto!

Buon appetito !