Prawn, fennel & rocket risotto

Prawn, fennel & rocket risotto

  • Rating: 4 out of 5.37 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal391
low infat5g
saturates1g
carbs64g
sugars5g
fibre5g
protein21g
salt1.2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.37 ratings
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