Photo: Sorin Gheorghita
Cauliflower, fennel & herb risotto
9 ingredients
Serves 4
openrecipes
Ring the changes with risotto and try this simple, but oh-so-tasty dish
Estimated Nutrition (whole recipe, rough)
471
Calories
11g
Protein
13g
Fat
76g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- butter
- 1 small onion , finely chopped
- 1 garlic clove , finely chopped
- ½ small head cauliflower , roughly chopped
- 1 bulb fennel , halved and shredded
- 300g arborio rice
- 1 glass white wine
- 1l vegetable stock , fresh, cube or concentrate , kept hot
- a small handful flat-leaf parsley , roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes