{"id":136,"date":"2016-01-13T18:31:43","date_gmt":"2016-01-13T17:31:43","guid":{"rendered":"http:\/\/endorecipes.com\/?p=136"},"modified":"2020-04-23T07:16:25","modified_gmt":"2020-04-23T05:16:25","slug":"vegetarische-risotto-met-venkel","status":"publish","type":"post","link":"https:\/\/mrandmsinthekitchen.nl\/vegetarische-risotto-met-venkel\/","title":{"rendered":"Vegetarische risotto met venkel"},"content":{"rendered":"

Met venkel kook ik niet vaak, maar elke keer als ik het heb klaar gemaakt neem ik me voor het snel weer te kopen. Venkel is namelijk een heerlijk ingredi\u00ebnt voor een zomerse risotto. \u00a0Deze vegetarische risotto met venkel wordt lekker smeu\u00efg dankzij de Parmezaanse kaas, maar mocht je lactosevrij moeten eten dan kun je de Parmezaanse kaas vervangen door edelgistvlokken. <\/a>Deze vlokken hebben een kazige smaak. Lees hieronder hoe je dat vervangt.<\/p>\n

Heb je venkel in huis, maar geen zin in risotto? Kijk dan eens naar dit<\/a> heerlijke barbecue recept.<\/span><\/p>\n

Ingredi\u00ebnten voor 4 personen<\/strong><\/h2>\n
    \n
  • 350 gram risotto<\/li>\n
  • ongeveer\u00a01,5 liter groentebouillon<\/li>\n
  • 1 venkelknol<\/li>\n
  • 5 el droge witte wijn<\/li>\n
  • 3 el olijfolie<\/li>\n
  • 1 ui<\/li>\n
  • 1 groot teentje knoflook<\/li>\n
  • 4\u00a0el gehakte bladpeterselie<\/li>\n
  • 120 gram Parmezaanse kaas<\/li>\n<\/ul>\n

    Zo maak je de vegetarische risotto met venkel<\/h3>\n

    Breng in een pan de groentebouillon aan de kook. Snij de ui, knoflook en venkel fijn (je kunt enkele\u00a0dun gesneden\u00a0stukjes van de steel van de venkel bewaren\u00a0als decoratie).\u00a0Verhit in een koekenpan de olijfolie en voeg de fijn gehakte ui en de knoflook toe en bak deze op laag vuur zo’n drie minuten aan. Roer de venkel en\u00a0risottorijst erdoorheen totdat de rijstkorrels glazig worden. Voeg vervolgens de wijn toe. Zodra alle wijn is opgenomen voeg je een soeplepel van de groentebouillon toe. Roer af en toe totdat al het vocht is opgenomen. Blijf bouillon toevoegen totdat de rijst beetgaar is geworden (ongeveer 20 minuten). Haal de risotto en meng de Parmezaanse kaas erdoorheen. Hak vervolgens de peterselie fijn. Meng 3 eetlepels van de peterselie door de risotto en gebruik de rest als garnering. Schep de risotto op de borden garneer met de peterselie en eventueel de stukjes venkel die je hebt bewaard.<\/p>\n

    Wil je de lactose vrije variant maken? Laat de Parmezaanse kaas dan achterwege en gebruik edelgistvlokken. Voeg de edelgistvlokken niet door de risotto in de pan zoals je dat met de kaas zou doen, maar bestrooi de risotto ermee als je het deze op een bord hebt opgediend. Zo’n twee eetlepels per persoon zijn genoeg.<\/p>\n

    Eet smakelijk!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Met venkel kook ik niet vaak, maar elke keer als ik het heb klaar gemaakt neem ik me voor het snel weer te kopen. Venkel is namelijk een heerlijk ingredi\u00ebnt…<\/p>\n","protected":false},"author":2,"featured_media":137,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[19,410,379,385],"tags":[81,82,129],"yoast_head":"\nVegetarische risotto met venkel - Mrandmrsinthekitchen<\/title>\n<meta name=\"description\" content=\"Deze vegetarische risotto met venkel is een verrassende risotto en erg lekker! 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