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Authored by bd
Serves 2
Ingredients
- 1 large fennel bulb base trimmed
- 1 tbsp butter
- 1 onion finely chopped
- 1 garlic clove, finely chopped
- 140 g risotto rice
- 170 ml white wine
- 500 ml hot vegetable stock
- zest 1 lemon
- 25 g Parmesan or vegetarian alternative grated
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 the wine and simmer until evaporated. Add the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
3
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