Ingredients
- 750ml good chicken/vegetable stock
- 50g butter
- 1 tbsp olive oil
- 1 large fennel bulb (green stalks chopped; bulb thinly sliced)
- 400g Arborio/Carnaroli risotto rice
- Juice of 1 whole grapefruit
- ~100g Parmesan cheese, grated
- 1 tbsp chopped flat-leaf parsley
- 1 handful toasted pine nuts
Description
A Slightly Unusual Citrus Twist On Your Usual Lovely Warming Rice Dish
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