Name: Prawn, fennel & rocket risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1.2l vegetable stock; 1 tbsp olive oil; 1 onion finely chopped; 1 large garlic clove finely chopped; 1 small fennel bulb cored and finely chopped; 300g risotto rice; 300g peeled raw king prawns; 1 lemon 0.5 zested and 1 tbsp juice; 70g bag rocket

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Prawn, fennel & rocket risotto

Prawn, fennel & rocket risotto

Katy Gilhooly

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.2 out of 5.48 ratingsRate

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This prawn and fennel risotto gets a little extra kick from lemon zest and and rocket - perfect for a dinner party

Healthy

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Alternatives

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Showing items 1 to 3 of 3

Fennel & rocket salad

A star rating of 4.8 out of 5.8 ratings

Artichoke focaccia

A star rating of 4.9 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

1.2l vegetable stock
1 tbsp olive oil
1 onion

finely chopped
1 large garlic clove

finely chopped
1 small fennel bulb

cored and finely chopped
300g risotto rice
300g peeled raw king prawns
1 lemon

0.5 zested and 1 tbsp juice
70g bag rocket

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Nutrition: per serving

kcal391

low
fat5g

low
saturates1g
carbs64g
sugars5g
fibre5g
protein21g
salt1.2g

Method

step 1

Put the stock in a large saucepan, bring to the boil, then lower to a simmer. Meanwhile, heat the oil in a large saucepan. Add the onion, garlic and fennel, and cook on a low heat for 10 mins until the vegetables have softened but not coloured. Add the rice and stir for 2 mins until the grains are hot and making crackling sounds. Increase the heat to medium and start adding the stock, a ladleful at a time, stirring constantly and making sure the stock has absorbed into the rice before adding the next ladleful.
step 2

When the rice is almost cooked, add the prawns, lemon zest and some seasoning. Continue adding stock and cooking for another 3-4 mins until the prawns are pink and the rice is cooked. Remove from the heat and stir through the rocket and lemon juice. Check the seasoning, leave the risotto to sit in the pan for 2 mins, then serve.

Recipe from Good Food magazine, December 2014

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A star rating of 4.2 out of 5.48 ratings

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