Fennel & lemon risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 large fennel bulbbase trimmed
- 1 tbsp butterplus a knob
- 1 onionfinely chopped
- 1 garlic clovefinely chopped
- 140g risotto rice
- 175ml white wine
- 550ml hot vegetable stock
- zest 1 lemon
- 25g parmesanor vegetarian alternative, grated
Make it non-veggie
- small handful cooked, peeled prawnsper portion
Nutrition: per serving
- kcal477
- fat16g
- saturates9g
- carbs69g
- sugars12g
- fibre7g
- protein13g
- salt1.12glow
Method
step 1
Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
step 2
Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
step 3
Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
step 4
When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.
