Fennel & lemon risotto

Fennel & lemon risotto

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(38 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, questions and tips

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8th Jan, 2014
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.
18th Dec, 2012
Really nice! I couldn't resist adding a splash of cream and it was lovely.
1st Dec, 2012
A stalwart.
2nd Jul, 2012
Yum Yum Yum. Very easy to make and will definately make again!
13th Jun, 2012
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.
19th Apr, 2012
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.
11th Apr, 2012
I have to say it was lacking in flavour for me. Disappointed as I like fennel. Very boring.
23rd Jan, 2012
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.
14th Jan, 2012
Very easy to make, and very tasty.the fennel and delicate lemon flavour go very well together. Will definitely make this again.
10th Jan, 2012
Loved this - didn't have any wine so used a drop of dry vermouth and upped the fennel.


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