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Fennel & lemon risotto Recipe
Fennel & lemon risotto
  • Cook Time: 15 mins
  • Serving: 2 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 477
  • Carbohydrate Content: 69g
  • Fat Content: 16g
  • Fiber Content: 7g
  • Protein Content: 13g
  • Saturated Fat Content: 9g
  • Sodium Content: 1.12g
  • Sugar Content: 12g

Fennel & lemon risotto Recipe

By 2021-06-25

Fennel & lemon risotto is a Risotto recipe for 2 people, takes only 20 mins; recipe has fennel bulb, butter and onion.

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

Instructions

  1. 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.
  2. 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.
  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.

Author Chef Soomro info@recipecialist.com

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.

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