Fennel Lemon Risotto Recipes

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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

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

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

FENNEL RISOTTO



Fennel Risotto image

Don't let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.

Provided by SunFlower

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 6

Number Of Ingredients 9

4 bulbs fennel
1 tablespoon butter
1 medium onion, chopped
2 cups uncooked Arborio rice
7 cups vegetable broth
1 cup heavy cream
6 tablespoons freshly grated Parmesan cheese
1 tablespoon dried parsley
freshly ground black pepper to taste

Steps:

  • Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
  • Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
  • Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.

Nutrition Facts : Calories 537.3 calories, Carbohydrate 81.3 g, Cholesterol 63.8 mg, Fat 19 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 11.2 g, Sodium 724.8 mg, Sugar 4.6 g

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