Fennel & lemon risotto

Fennel & lemon risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
477
protein
13g
carbs
69g
fat
16g
saturates
9g
fibre
7g
sugar
12g
salt
1.12g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.
  3. Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
  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.

Recipe from Good Food magazine, February 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
pearlypiglet's picture

Gorgeous rissoto for an inpromptu Christmas-time get together with friends. I substituted the wine with extra stock and this worked out perfectly. Healthy dose of parmesan over the top was lovely.

bexthehex's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice! I couldn't resist adding a splash of cream and it was lovely.

mikeybimbo's picture

A stalwart.

tracy_fourie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum Yum Yum. Very easy to make and will definately make again!

chanelu's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a firm staple for us, it's so easy to do and flavour entirely depends on the quality of the ingredients. Lovely fresh fennel and a good wine make a world of difference! I haven't tried it with prawns, but to be honest I don't think it needs them - it's a great lighter mid-week meal.

impymarsh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This took a bit longer than stated but it was really delicious. The lemon zest was a great complement to the fennel and the whole dish was creamy and delicious.

flirtinflight's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have to say it was lacking in flavour for me. Disappointed as I like fennel. Very boring.

tonyb1964's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

janfan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

craicin's picture

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

gelid_girl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

cheungy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

katycwright's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

enelie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

hmr1177's picture

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 :)

kaydeeme's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

charlit's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 :)

docker's picture

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.

annamay56's picture

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

lhea-ibiza's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips