Fennel & lemon risotto

Fennel & lemon risotto

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(69 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…

  • 1 tbsp butter, plus a knob



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

  • 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…

  • 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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21st Jul, 2011
Added a bit Greek hard cheese I had lying around but it was still very tasty.
9th Jun, 2011
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 :)
16th May, 2011
Very good website, but is it possible to give images to more ingredients. For example what is "hot vegetable stock"? Many "easy" recipes are actually pretty hard to collect the ingredients for.
12th May, 2011
this recipe uses parmesan...parmesan is not actually vegetarian! its made with generally calves rennet!!
18th Apr, 2011
ace! didnt have to change a thing....very creamy and tasty! :-)
17th Apr, 2011
Goergeous. One of my favourites!
LibrarianGoddess's picture
23rd Feb, 2011
Not only great for dinner but also excellent for next day's lunchbox. I added some asparagus as well as the fennel and it was delicious. I also left out the wine, as I always do for risotto - I prefer to consume it directly rather than via a middleman :)
15th Feb, 2011
Made this for a valentine's meal and it was delicious - the flavours were delicate but complex. Top recipe!
10th Feb, 2011
Delicious!!! I used a vegan parmesan substitute and soy butter, but other than that stuck to the recipe. Really, really wonderful!
16th Jan, 2011
Thanks for spotting that, we've taken that instruction out now. Apologies for any confusion! Thanks, Emily


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