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Fennel & lemon risotto
Thursday, 26 January 2017 - 10:49 | Views - 782
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
550ml hot vegetable stock
zest 1 lemon
25g Parmesan
Prep: 15 MINS
Cook: 20 MINS
Method
1)Chop any green leafy fennel fronds and set aside.
3)Meanwhile, slice remaining fennel and fry in knob of butter until browned.
4)When the rice is cooked, stir in the zest, Parmesan and some seasoning.
1 large fennel bulb base trimmed
1 tbsp butter plus a knob
1 onion finely chopped
1 garlic clove, finely chopped
140g risotto rice
550ml hot vegetable stock
zest 1 lemon
25g Parmesan
Prep: 15 MINS
Cook: 20 MINS
Method
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.
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.
3)Meanwhile, slice remaining fennel and fry in knob of butter until browned.
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.
Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.
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