Friday: Fennel Risotto

After getting back from a work trip there was a bunch of fennel that needed to be used up; this was the response.

Cook finely diced onion, carrot, and fennel together with some minced garlic in olive oil until the vegetables soften. Add rice and cook a few minutes. Add lemon zest and dried dill along with the first bit of chicken bouillon and start the mixing. Keep adding the bouillon in batches until the rice is ready to go. Just before serving, stir in some grated gruyere and freshly ground white pepper.

To accompany: sear some thinly sliced pork loin pieces on one side in the grill pan, then top with grated gruyere and put under the broiler for a few minutes. Grill halved tomatoes in the grill pan.

Of course we also had a big green salad.