Fennel & lemon risotto

Fennel & lemon risotto

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(27 ratings)

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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

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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

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Comments

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

bettylarouge's picture
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Goergeous. One of my favourites!

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

charlit's picture
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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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