Quick fennel and lemon risotto

Looking for a new and exciting flavour to try out in your next risotto dish? This fennel and lemon recipe is definitely the way to go!

With a creamy sauce mixed through perfectly-cooked risotto, the addictive flavours in this dish will leave you wanting more! Don’t forget to top it off with some shaved parmesan and a slice of bread to soak up every last drop and you’re good to go!

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

Method

1. Chop any green leafy fennel fronds and set aside. Cut off stalk-like fennel top, remove outer layers and finely chop both. Heat 1 tbsp butter in frying pan and cook onion, garlic and chopped fennel until soft but not coloured.
2. Add 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.