Creamy Fennel Risotto with Parmesan for Pregnancy

Creamy Fennel Risotto with Parmesan

Fennel has a delicate flavor and is traditionally known to be soothing for the stomach. This creamy risotto is a wonderful, mild meal for the first weeks of pregnancy. It provides energy and is very relaxing to prepare.

Ingredients (for 2 to 3 portions)

• 250 g risotto rice (like Arborio)
• 1 large fennel bulb
• 1 small onion
• 2 tbsp olive oil
• 750 ml hot vegetable broth
• 50 g Parmesan cheese (remove the rind before grating)
• 1 tbsp butter
• A splash of lemon juice

Preparation

1. Peel the onion and chop it finely.
2. Wash the fennel, remove the core and cut it into small pieces.
3. Heat the olive oil in a pot and sauté the onion and fennel until translucent.
4. Add the risotto rice and cook briefly.
5. Pour in enough hot vegetable broth with a ladle to just cover the rice.
6. Let it simmer gently over medium heat, stirring regularly.
7. As soon as the liquid is almost absorbed, add more broth.
8. Repeat this process until the rice is cooked but still has a slight bite, taking about 20 minutes.
9. Remove the pot from the heat and stir in the butter, freshly grated Parmesan and a splash of lemon juice.

Good to know

The risotto tastes best fresh, but you can enjoy leftovers the next day if you heat them thoroughly. You can also cook some grated carrots along with it for extra color and vitamins. When using Parmesan, make sure to cut off the rind generously, as bacteria can settle there.

When it's hard

If you often feel nauseous in early pregnancy, simply leave out the onion. You can also reduce the butter at the end if rich foods feel heavy on your stomach right now.

Note

If you have questions about nutrition during pregnancy or experience severe discomfort, it is best to consult your obstetrician or midwife.