Fennel and Chickpea Risotto with Lemon and Parsley

A creamy risotto with fennel and chickpeas, finished with lemon and fresh parsley. Made with good olive oil and vegetarian hard cheese, this becomes a Mediterranean main course for two.

By yumbelo-Küche · 2 servings · 40 minutes

Ingredients

• 200 g Risotto rice (Arborio)
• 1 Dose Chickpeas (canned, drained)
• 1 Stück Fennel bulb
• 1 Stück Onion
• 1 Stück Garlic clove
• 100 ml White wine
• 800 ml Water for the vegetable stock
• 1 Stück Carrot
• 3 EL Olive oil
• 50 g vegetarian Parmesan, freshly grated
• 1 Stück Organic lemon (zest and juice)
• 1 Bund Parsley
• 1 Prise Chili flakes
• Salt to taste
• Pepper to taste

Method

1. Peel the carrot, roughly chop it, and bring it to a boil with the water in a pot. Simmer gently for about 15 minutes, then keep the stock warm.
2. Trim the fennel, set the fronds aside, and finely dice the bulb. Finely chop the onion and garlic.
3. Sweat the onion and garlic in 2 tbsp olive oil over medium heat until translucent. Add the diced fennel and sweat for 3 more minutes.
4. Add the risotto rice and stir for about 2 minutes until the grains turn glassy.
5. Deglaze with white wine and let it reduce.
6. Add the warm stock gradually, letting each addition almost fully reduce while stirring frequently. This takes about 18 minutes until the rice is al dente.
7. Rinse and drain the chickpeas, then add them to the risotto during the last 5 minutes.
8. Remove from the heat, stir in the Parmesan, remaining olive oil, lemon zest, and 1 tbsp lemon juice. Let rest briefly.
9. Finely chop the parsley and fennel fronds. Season with salt, pepper, and chili flakes, and serve on two plates.