Fennel & lemon risotto

Fennel & lemon risotto

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(57 ratings)

Prep: 15 mins Cook: 20 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal477
  • fat16g
  • saturates9g
  • carbs69g
  • sugars12g
  • fibre7g
  • protein13g
  • salt1.12g
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Ingredients

  • 1 large fennel bulb, base trimmed
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 1 tbsp butter, plus a knob
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    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
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 25g parmesan or vegetarian alternative, grated
    Parmesan

    Parmesan

    parm-ee-zan

    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
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

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.

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Comments, questions and tips

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tonyb1964
23rd Jan, 2012
5.05
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.
janfan
14th Jan, 2012
5.05
Very easy to make, and very tasty.the fennel and delicate lemon flavour go very well together. Will definitely make this again.
craicin
10th Jan, 2012
Loved this - didn't have any wine so used a drop of dry vermouth and upped the fennel.
gelid_girl
8th Dec, 2011
4.05
This is a little confusing in terms of what to do with which bits of fennel. We ended up slicing about a third of the fennel and finely chopping the rest of it. We used the slices in Stage 3 and the chopped fennel in Stage 1. We also griddled some courgette slices to have on the side. All in all it was delicious. We'll definitely be doing it again.
cheungy
25th Nov, 2011
3.05
would love to know which bit of the fennel goes in with the rice first? guessed it was the bulb? do you throw away the stalks or the outer layers? I discarded outer layer. anyhow, it was nice
katycwright
21st Oct, 2011
5.05
Scrummy we did veg version and I forgot to put in wine whoops but still great. Can see prawns would go great. Easy to cook may even do for mother in law
enelie
6th Oct, 2011
5.05
Very tasty, and perfect for lunchbox. Next time I think I'll only add half the amount of lemon zest though as I found it a bit too sour.
hmr1177
24th Aug, 2011
I have never eaten Fennel before, and as I got some in my veg box, I thought I'd try this recipe. Thought it was very nice. Undecided about fennel though :)
kaydeeme
21st Jul, 2011
4.05
Added a bit Greek hard cheese I had lying around but it was still very tasty.
charlit
9th Jun, 2011
5.05
I've started adding roasted red bell pepper to this: I oven-roast it, remove the skin, cut it into strips, and stir it in with the other ingredients at the last moment. Omnomnomnomnomnom :)

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