Prawn, fennel & rocket risotto

Prawn, fennel & rocket risotto

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(34 ratings)

Prep: 15 mins Cook: 35 mins


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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  • 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



    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…

  • 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



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

  • 70g bag rocket



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


  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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Darren Thomas's picture
Darren Thomas
28th Jan, 2020
My 2nd attempt at Rissotto! Tried this recipe as an easy meal for a week night for 4 of us. Used half the amount of prawns and added chicken. A real easy recipe, next time I will add less stock as it was a bit claggy. But the family all liked it so will cook it again.
Martin Ewen's picture
Martin Ewen
12th Nov, 2018
We Love this recipe. It's now a weekly meal. I alter it slightly by adding 1 1/2 tsp Fennel Seeds instead of the fennel bulb, then up the onions to 2. Also increase the zest to a whole lemon as well as all the juice and increase rice to 350-400g.& use chicken stock from Kalo low salt cubes. It also works with chicken and or bacon. Going to try adding roasted button mushrooms next.
Ben Saunders's picture
Ben Saunders
9th Oct, 2018
Tasty, but I recommend using less vegetable stock or more rice, because 1.2l of stock is far too much for just 300g of rice.
Mercedes Bull's picture
Mercedes Bull
8th Mar, 2018
I adore this delicious risotto! We have made it a few times and it is always so creamy and full of flavour - it is also quite low calorie. Highly recommend!
5th Aug, 2016
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.
28th Feb, 2016
Really delicious. Light and fresh. I didnt have vegetable stock, so had to use a Kalo chicken stock cube. Worked well for my taste.
5th Sep, 2015
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!
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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