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Kriti Refined Oil

Fennel Risotto

Ingredients

1 cup whole grain rice
300 grams peeled and finely chopped tomato
1 finely chopped onion
1 tbsp finely chopped garlic
2 cups chopped fennel leaves
1 tsp lemon peel
2 tsp squeezed lemon juice
100 grams coarsely chopped walnuts
2 tsp Kriti cooking oil
2 cups hot water
pepper to taste
salt to taste

Preparation

Heat oil and add the chopped onion and garlic and sauté for 3 minutes or until its soft. Add lemon peel and fennel leaves. Add rice and a cup of hot water slowly, while stirring constantly. Cover and bring to boil. When the water has been fully absorbed, add tomatoes, lemon juice, walnuts and the rest of the water. Stir well and serve hot


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