Fennel And Apple Risotto

• 1 tablespoon olive oil
• 1 onion peeled and finely diced
• 9 ounces 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 red apples cored and diced
• 2 red chilies small, cut into fine rings
• 5 scallions sliced
• 2 sprigs marjoram leaves fresh, 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, marjoram

Taken from www.yummly.com/recipe/Fennel-and-Apple-Risotto-1411303 (may not work)