Fennel And Apple Risotto

• 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

1. 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.
2. Stir in the ricotta, fennel, apples, chilies and scallions. Season with salt and black pepper and garnish with marjoram.

olive oil, onion, rice, white wine, vegetable stock, ricotta, fennel, red apples, red chilies, scallions, fresh marjoram

Taken from recipes-plus.com/api/v2.0/recipes/17743 (may not work)