Prawn, fennel & rocket risotto

Prawn, fennel & rocket risotto

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(9 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
This prawn and fennel risotto gets a little extra kick from lemon zest and and rocket - perfect for a dinner party

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal391
  • fat5g
  • saturates1g
  • carbs64g
  • sugars5g
  • fibre5g
  • protein21g
  • salt1.2g
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Ingredients

  • 1.2l vegetable stock
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large garlic clove, finely chopped
  • 1 small fennel bulb, cored and finely chopped
    Fennel bulb

    Fennel bulb

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

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 300g peeled raw king prawns
  • 1 lemon, ½ zested and 1 tbsp juice
    Lemon

    Lemon

    le-mon

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

  • 70g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Put the stock in a large saucepan, bring to the boil, then lower to a simmer. Meanwhile, heat the oil in a large saucepan. Add the onion, garlic and fennel, and cook on a low heat for 10 mins until the vegetables have softened but not coloured. Add the rice and stir for 2 mins until the grains are hot and making crackling sounds. Increase the heat to medium and start adding the stock, a ladleful at a time, stirring constantly and making sure the stock has absorbed into the rice before adding the next ladleful.

  2. When the rice is almost cooked, add the prawns, lemon zest and some seasoning. Continue adding stock and cooking for another 3-4 mins until the prawns are pink and the rice is cooked. Remove from the heat and stir through the rocket and lemon juice. Check the seasoning, leave the risotto to sit in the pan for 2 mins, then serve.

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Comments, questions and tips

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foodislife97
5th Aug, 2016
5.05
Amazing! I could not find fennel at my local Morrison's and I also admit to not following the recipe very strictly, but it turned out great! I also added some black pepper, salt and dried basil.
AlwynS
28th Feb, 2016
5.05
Really delicious. Light and fresh. I didnt have vegetable stock, so had to use a Kalo chicken stock cube. Worked well for my taste.
ColetteMcGreevy
5th Sep, 2015
3.8
Unfortunately couldn't find any fennel, but loved the recipe without it. It does take a little time and patience but it is definitely worth the wait!
Sue57
23rd Jan, 2015
Fresh, tasty risotto, easy recipe. The rocket really made it that little bit special, don't skimp on it. Must admit that I used a little alcohol (dry vermouth) as my first addition to the sautéed rice and veg, as I always do with fish or vegetable risotto. Pernod might have been nice to complement the fennel, if I had any.
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