Fennel & lemon risotto

Name: Fennel & lemon risotto
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 large fennel bulb, base trimmed; 1 Tbsp butter, plus a knob; 1 onion, finely chopped; 1 garlic clove, finely chopped; 140 grams risotto rice; 175 milliliters white wine; 550 milliliters hot vegetable stock; 1 zest lemon; 25 grams parmesan or vegetarian alternative, grated; 1 small handful cooked, peeled prawns per serving

Fennel & lemon risotto is a side dish that serves 2. One serving contains 498 calories, 11g of protein, and 10g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of garlic clove, wine, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes roughly 35 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Chop any green leafy fennel fronds and set aside.

Ingredients you will need

Fennel

Cut off the stalk-like fennel top, remove the outer layers and finely chop both.

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Fennel

Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.

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Butter

Fennel

Garlic

Onion

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Frying Pan

Add the rice and stir for 1 min.

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Rice

Pour over most of the wine and simmer until evaporated.

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Wine

Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.

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Stock

Meanwhile, slice remaining fennel and fry in knob of butter until browned.

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Butter

Fennel

Add remaining stock and wine and cook until tender.

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Stock

Wine

When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins.

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Seasoning

Parmesan

Rice

Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

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Fennel

Shrimp

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Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1large

fennel bulb, base trimmed 1Tbsp

butter, plus a knob 1

onion, finely chopped 1

garlic clove, finely chopped 140grams

risotto rice 175milliliters

white wine 550milliliters

hot vegetable stock 1

zest lemon 25grams

parmesan or vegetarian alternative, grated 1small handful

cooked, peeled prawns per serving

Recommended wine: Chianti, Trebbiano, Verdicchio

Risotto works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.