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Fennel & lemon risotto

large fennel bulb

butter

onion

garlic clove, finely chopped

risotto rice

white wine

hot vegetable stock

zest 1 lemon

Parmesan or vegetarian alternative

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 the wine and simmer until evaporated. Add the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.

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