Fennel & lemon risotto

Fennel & lemon risotto

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(36 ratings)

Prep: 15 mins Cook: 20 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal477
  • fat16g
  • saturates9g
  • carbs69g
  • sugars12g
  • fibre7g
  • protein13g
  • salt1.12g
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  • 1 large fennel bulb, base trimmed
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 tbsp butter, plus a knob



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • 140g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 175ml white wine
  • 550ml hot vegetable stock
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g Parmesan or vegetarian alternative, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Make it non-veggie

  • small handful cooked, peeled prawns per portion



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


  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.

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Comments (37)

gelid_girl's picture

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

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

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

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

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

charlit's picture

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

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

bettylarouge's picture

Goergeous. One of my favourites!

LibrarianGoddess's picture

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 :)

segmentedsarah's picture

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

charlit's picture

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

emily84's picture

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

cathpren's picture

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

thompsda3's picture

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


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