Risotto mit Fenchel und Paprika

für 2 (hungrige):
180 g risotto reis, am besten carnaroli oder arborio | 2 fenchel, in streifen geschnitten | 2 paprika, in streifen geschnitten | 1 handvoll thymian | 2 rosmarinzweige | 2 knoblauchzehen, mit dem messerrücken angedrückt | 1 zwiebel, fein gehackt | 1 glass weisswein | 30 g butter + 1 el zum unterrühren | 1/2-0,75 l gemüse-pilz-brühe | 1 handvoll parmesan, frisch gerieben plus etwas mehr zum servieren | salz, pfeffer, chili

das gemüse, die kräuter und die ganzen knoblauchzehen in eine auflaufform geben, mit olivenöl beträufeln, mit salz, pfeffer und chilli würzen und für etwa 30 minuten bei 200° in den ofen.

in einer etwas höheren und grösseren pfanne die zwiebel in etwas olivenöl andünsten. den reis dazugeben und 2 minute mitdünsten. mit dem wein ablöschen und kurz aufkochen lassen, bis die flüssigkeit fast komplett verdampft ist. nach und nach 3-4 suppenkellen kochende brühe dazugießen und vorsicht umrühren. so weitermachen bis die brühe aufgebraucht ist und der reis noch schön biss hat. das dauert normalerweise 16-20 minuten.

das risotto vom herd ziehen, butter, parmesan untermischen, einen deckel auflegen und das risotto einen augenblick ziehen lassen. das risotto auf teller verteilen und die fenchel-paprika mischung darauf anrichten. fein, fein!

sf | 29.9.2012 | 29 Kommentare

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