11
410
45

Ingredients

  • 1 tablespoon olive oil
  • 1 onions (peeled and finely diced)
  • 9 ounces risotto rice
  • 1/2 cup dry white wine
  • 2 3/4 cups vegetable stock
  • 1/2 cup ricotta
  • 1 bulb fennel (cut into strips)
  • 2 red apples (cored and diced)
  • 2 red chili peppers (small, cut into fine rings)
  • 5 scallions (sliced)
  • 2 sprigs marjoram leaves (fresh, stripped from stems)

Directions

  1. Heat the oil in a saucepan and sauté the onion over a low heat until translucent. Add the rice and sauté for 1 min. Season with black pepper. Add the wine and allow to sizzle for 2 mins. Gradually add the stock, allowing the liquid to absorb before adding more. This will take 30-35 mins.
  2. Stir in the ricotta, fennel, apples, chilies and scallions. Season with salt and black pepper and garnish with marjoram.
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NutritionView more

410Calories
Sodium28%DV680mg
Fat12%DV8g
Protein18%DV9g
Carbs24%DV71g
Fiber20%DV5g

PER SERVING *

Calories410Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat3g15%
Trans Fat
Cholesterol15mg5%
Sodium680mg28%
Potassium310mg9%
Protein9g18%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate71g24%
Dietary Fiber5g20%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* 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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