POTATO FENNEL “RISOTTO”

Potato Fennel "Risotto"

• YIELD: 4-6 Servings

• PREP: 10 mins

• COOK: 20 mins

• READY IN: 30 mins

Ingredients

• 2 tablespoons Butter

• 1 tablespoon olive oil

• 1/2 cup fennel diced

• 1/2 cup onion diced

• 2 cups potatoes peeled (optional) and diced

• 1/4 cup white wine

• 1 quart chicken stock

• 2 tablespoons parmesan cheese grated

• salt and pepper to taste

• Lemon Juice to taste

Instructions

1. Melt one tablespoon butter and olive oil in a large saucepan.
   

2. Add fennel, onion and potato. Season with salt and pepper.
   

3. Cook for 2 minutes, stirring every so often.
   

4. Add white wine and stir.
   

5. Add chicken stock, ½ cup at a time, stirring regularly.
   

6. Cook for 10 minutes or until potatoes are tender.
   

7. Stir in remaining butter and Parmesan. Adjust seasoning with salt, pepper, and lemon juice.