Name: Fennel & lemon risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Italian
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; small handful cooked, peeled prawns per portion

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Fennel & lemon risotto

Fennel & lemon risotto

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.7 out of 5.119 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal477
fat16g
saturates9g
carbs69g
sugars12g
fibre7g
protein13g
salt1.12g

low

Method

step 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.
step 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.
step 3

Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
step 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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A star rating of 4.7 out of 5.119 ratings

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