Fennel Risotto

1 onion, chopped

2 cloves garlic, chopped

2 tablespoons olive oil

300 gr risotto rice

150 ml white wine

1 sprig fresh rosemary

1 liter vegetable broth

200 grams green beans,

2 fennel bulbs, in small pieces

100 gr Parmesan cheese, grated

25 gr butter

3 spring onions, chopped

freshly ground pepper and salt to taste

fried bacon or strips of roasted bell pepper

100 grams arugula

Delicious with a bell pepper and cucumber salad with black olives

1. Sauté the onion in 2 tablespoons of olive oil.
2. Add the garlic and risotto and sauté briefly.
3. Deglaze with the white wine and cook until the liquid has been absorbed.
4. Meanwhile, bring 1 liter of broth with the green beans and fennel to a boil and cook for 1 minute or until the beans are al dente.
5. Add the broth with green beans, fennel, and rosemary to the risotto. Season with salt and pepper.
6. Bring to a boil, let it cook for 5 minutes, and then place it in the Ecostoof for 1 hour.
7. Remove from the Ecostoof and stir the butter and Parmesan cheese into the risotto until everything has melted.
8. Add spring onion and garnish with fried bacon or strips of roasted bell pepper.

Serve on a bed of arugula.