With 2 fennels, a Scandinavian blue cheese and 200 ml plant-based cream I can prepare a pasta or a risotto recipe. Iris prefers a risotto, so that’s what I will do.
I always pay attention not to consume too much gas while cooking in the camper, and apparently our consumption is really low.
Chop and fry 1 red onion, 4 garlic cloves, 1 chili and 2 bulbs of fennel in a drizzle of olive oil. I tend to use the simmer pan for almost every recipe. Stir and fry for approximately 5-7 minutes. Add 100-120 grams (for 2p) of risotto rice, 2 coffee spoons of basil and 2 coffee spoons dried oregano. Stir and continue to bake. Once the rice is glazy, add 150-200 ml of white wine, allow to evaporate.
Add 2 cups of stock ( made of good quality vegetable or chicken stock cubes) bit by bit. Stir regularly. Continue for approximately 15-20 minutes. For an extry creamy effect I add plant-based cream ( instead of butter). Stir and continue to simmer for a few more minutes. Add more liquid if needed. Once the rice is al dente, add 100 grams of blue cheese. Stir until the cheese has melted. Taste, add pepper and salt ( probably not needed).
Serve and enjoy.
Doc V's Healthy Kitchen 