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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. extra-virgin olive oil
- 1/4 tsp. smoked paprika
- 1 pinch chilli flakes (dried)
- 1 asparagus (portion of roasted, cut into bite size pieces)
- 1 liter chicken stock
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 2 fennel bulbs (finely diced)
- 1 tsp. fennel seeds
- zest (a lemon)
- 200 grams arborio rice
- 1 glass white wine (optional)
- 50 grams Parmesan (grated)
- parsley
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Directions
- Start by making the flavoured oil so it has time to infuse. Add the oil, smoked paprika and chilli flakes to a little dish and stir to combine.
- Place the stock in a pan on a low heat.
- In another pan, heat 1 tablespoon of butter and the olive oil then add the finely diced fennel, fennel seeds and lemon zest. Stir, and cook on a low heat for about 10 minutes until the fennel has softened.
NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium670mg28% |
| Potassium880mg25% |
| Protein17g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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