Fennel & lemon risotto

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Results 1-20

• Deirdre

  12 January 2011

  Deirdre commented on this recipe

  Wonderful flavours. Added a few prawns and it went down very will with hubby.

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• CTP

  12 January 2011

  CTP commented on this recipe

  It sounds good, but I guess the instruction to turn on the oven is a leftover from some other meal?

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• Emily

  16 January 2011

  Emily commented on this recipe

  Thanks for spotting that, we've taken that instruction out now. Apologies for any confusion! Thanks, Emily

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• CharLit

  10 February 2011

  CharLit rated and commented on this recipe

  

  Delicious!!! I used a vegan parmesan substitute and soy butter, but other than that stuck to the recipe. Really, really wonderful!

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• segmentedsarah

  15 February 2011

  segmentedsarah rated and commented on this recipe

  

  Made this for a valentine's meal and it was delicious - the flavours were delicate but complex. Top recipe!

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• LibrarianGoddess

  23 February 2011

  LibrarianGoddess rated and commented on this recipe

  

  Not only great for dinner but also excellent for next day's lunchbox. I added some asparagus as well as the fennel and it was delicious. I also left out the wine, as I always do for risotto - I prefer to consume it directly rather than via a middleman :)

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• bettylarouge

  17 April 2011

  bettylarouge rated and commented on this recipe

  

  Goergeous. One of my favourites!

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• Lhea

  18 April 2011

  Lhea rated and commented on this recipe

  

  ace! didnt have to change a thing....very creamy and tasty! :-)

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• annamay

  12 May 2011

  annamay commented on this recipe

  this recipe uses parmesan...parmesan is not actually vegetarian! its made with generally calves rennet!!

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• docker

  16 May 2011

  docker commented on this recipe

  Very good website, but is it possible to give images to more ingredients. For example what is "hot vegetable stock"? Many "easy" recipes are actually pretty hard to collect the ingredients for.

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• CharLit

  09 June 2011

  CharLit commented on this recipe

  I've started adding roasted red bell pepper to this: I oven-roast it, remove the skin, cut it into strips, and stir it in with the other ingredients at the last moment. Omnomnomnomnomnom :)

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• KD

  21 July 2011

  KD rated and commented on this recipe

  

  Added a bit Greek hard cheese I had lying around but it was still very tasty.

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• Hannah

  24 August 2011

  Hannah commented on this recipe

  I have never eaten Fennel before, and as I got some in my veg box, I thought I'd try this recipe. Thought it was very nice. Undecided about fennel though :)

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• shiranai

  06 October 2011

  shiranai rated and commented on this recipe

  

  Very tasty, and perfect for lunchbox. Next time I think I'll only add half the amount of lemon zest though as I found it a bit too sour.

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• wrighty81

  21 October 2011

  wrighty81 rated and commented on this recipe

  

  Scrummy we did veg version and I forgot to put in wine whoops but still great. Can see prawns would go great. Easy to cook may even do for mother in law

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• in love with food

  25 November 2011

  in love with food rated and commented on this recipe

  

  would love to know which bit of the fennel goes in with the rice first? guessed it was the bulb? do you throw away the stalks or the outer layers? I discarded outer layer. anyhow, it was nice

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• Charlotte

  08 December 2011

  Charlotte rated and commented on this recipe

  

  This is a little confusing in terms of what to do with which bits of fennel. We ended up slicing about a third of the fennel and finely chopping the rest of it. We used the slices in Stage 3 and the chopped fennel in Stage 1. We also griddled some courgette slices to have on the side. All in all it was delicious. We'll definitely be doing it again.

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• Wendy

  10 January 2012

  Wendy commented on this recipe

  Loved this - didn't have any wine so used a drop of dry vermouth and upped the fennel.

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• frogmore

  14 January 2012

  frogmore rated and commented on this recipe

  

  Very easy to make, and very tasty.the fennel and delicate lemon flavour go very well together. Will definitely make this again.

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• Tonyb1964

  23 January 2012

  Tonyb1964 rated and commented on this recipe

  

  Agree with most of the other posts that the flavours are lovely. My vegetarian daughter loved it. An earlier post did mention that parmesan is not veggie... this is true but most good supermarkets can offer a veggie version, so worth a look if you have committed vegatarians in the house.

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Ingredients

• 1 large fennel bulb , base trimmed
• 1 tbsp butter , plus a knob
• 1 onion , finely chopped
• 1 garlic clove , finely chopped
• 140g risotto rice
• 175ml white wine
• 550ml hot vegetable stock
• zest 1 lemon
• 25g parmesan or vegetarian alternative, grated

MAKE IT NON-VEGGIE

• small handful cooked, peeled prawns per portion

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian

Ingredients

• 1 large fennel bulb , base trimmed
• 1 tbsp butter , plus a knob
• 1 onion , finely chopped
• 1 garlic clove , finely chopped
• 140g risotto rice
• 175ml white wine
• 550ml hot vegetable stock
• zest 1 lemon
• 25g parmesan or vegetarian alternative, grated

MAKE IT NON-VEGGIE

• small handful cooked, peeled prawns per portion

PER SERVING

477 kcalories, protein 13.0g, carbohydrate 69.0g, fat 16.0 g, saturated fat 9.0g, fibre 7.0g, sugar 12.0g, salt 1.12 g

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