Best Fennel Lemon Risotto Recipes

FENNEL & LEMON RISOTTO

Fennel & lemon risotto image

This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns

Provided by Good Food team

Time 35m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 477 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.12 milligram of sodium

CRAB, LEMON, FENNEL AND CHILLI RISOTTO

Crab, lemon, fennel and chilli risotto image

Risotto can go one of two ways: horribly wrong or oh so right. If it's wrong, it's gluey, under or overcooked and dry. Done well, it's oozy, gooey and decadent.

Provided by em_macaussie

Time 55m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat the stock in a saucepan. In a separate pan, heat two tablespoons of olive oil, then add the onion and fennel (not the fronds). Fry for about 8 minutes until they are soft but not coloured. Add the garlic and fry for a further minute. Add the wine and simmer for a further five minutes.
Add the rice and stir well until it has absorbed the wine a little and has begun to become translucent. Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty. Continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente.
Zest the lemon and add half to the risotto, reserving a little for the garnish. Squeeze the juice of the lemon in adding the crab, chilli and pecorino. Stir well. Add a good crack of black pepper and salt to taste.
To serve, ladle into bowls and top with the fennel fronds, lemon zest, a sprinkling of pecorino and a drizzle of olive oil.