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Fennel & lemon risotto

Fennel & lemon risotto

A star rating of 4.7 out of 5.91 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal477
fat16g
saturates9g
carbs69g
sugars12g
fibre7g
protein13g
low insalt1.12g
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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

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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Overall rating

A star rating of 4.7 out of 5.91 ratings
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