I love a good risotto and always have my eyes peeled for new flavours to incorporate into my cooking. This recipe is light and zesty with the perfect amount of crunch and tang to satisfy. It’s SERIOUSLY easy to do. And quick especially for those after work dinners.
You’ll love it so much I recommend making double the amount so you can freeze leftovers in containers.
INGREDIENTS
- 1 large fennel bulb, base trimmed
- 1 tbsp butter, plus a knob
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 150g risotto rice {Arborio}
- 200ml white wine
- 500ml vegetable stock
- 30g grated parmesan
- 1 juiced lemon + zest
Note – I used two baby fennels as it’s all my green grocer had.
METHOD
- Chop base off fennel and green fronds. Place a couple of the fronds aside for later. Dice the white parts of the fennel into similar size to the onion.
- Heat 1 tablespoon of butter in a pan on medium heat, add garlic, onion and fennel. Cook until soft and translucent. Add rice and stir to coat.
- Pour wine over the rice mixture and simmer until evaporated. Repeat this with stock one ladle at a time.
- Add lemon zest and juice along with any seasoning. Continue to stir your risotto between the liquid being added.
- Once your rice is cooked add parmesan and set aside for five minutes. Garnish with fennel fronds & black pepper.
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