Fennel & Lemon Risotto
This flavorful fennel risotto recipe combines the delicate taste of fennel with creamy risotto rice, finished off with a hint of lemon zest and savory parmesan. Topped with tender cooked fennel slices and optional juicy prawns, this dish is a delightful symphony of flavors and textures that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 1 large fennel bulb , base trimmed
- 1 tbsp butter , plus a knob
- 1 onion , finely chopped
- 1 garlic clove , finely chopped
- 140g risotto rice
- 175ml white wine
- 550ml hot vegetable stock
- zest 1 lemon
- 25g parmesan or vegetarian alternative, grated
- small handful cooked, peeled prawns per portion
Instructions
- 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.
- 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.
- Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 477 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 69 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.12 milligram of sodium
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