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

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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