Risotto recipe for 2 people, takes only 20 mins; recipe has fennel bulb, butter, onion, garlic clove, risotto rice, white wine, vegetable stock, lemon, parmesan and prawn.
Fennel & lemon risotto
Course: Risotto
Servings
2
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely chopped
- Parmesan: 25g parmesan or vegetarian alternative, grated
- Onion: 1 onion, finely chopped
- Vegetable Stock: 550ml hot vegetable stock
- Lemon: zest 1 lemon
- Butter: 1 tbsp butter, plus a knob
- Prawn: small handful cooked, peeled prawns per portion
- Fennel Bulb: 1 large fennel bulb, base trimmed
- Risotto Rice: 140g risotto rice
- White Wine: 175ml white wine
Directions
- 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.
