Fennel And Apple Risotto - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, peeled and finely diced
9 oz 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 None red apples, cored and diced
2 None small red chilies, cut into fine rings
5 None scallions, sliced
2 sprigs fresh marjoram, leaves stripped from stems

Preparation

Heat the oil in a saucepan and saute the onion over a low heat until translucent. Add the rice and saute 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.
Stir in the ricotta, fennel, apples, chilies and scallions. Season with salt and black pepper and garnish with marjoram.