Lemon and Fennel Risotto
Lemon and Fennel Risotto



  • 2 tbsp olive oil
  • 1 chopped garlic clove
  • 1 tsp ground fennel seeds
  • ½ tsp chilli flakes
  • 1 ½ large fennel bulbs, finely chopped
  • 1 onion, thinly sliced
  • 70g parmesan, grated
  • 280g risotto rice
  • 250ml white wine
  • 700ml hot chicken or veg stock
  • 1 lemon, zest and juice
  • Salt and pepper
  • Heat 1 tbsp of oil in a large saucepan, and sauté the garlic, fennel seeds, and chilli flakes for a couple of minutes. Add the fennel, and cook for 15 mins to soften.
  • Heat another tbsp of oil in a large frying pan, and cook the onion until nicely softened. Stir in the rice, cook for 2 mins, then pour in the wine and allow to bubble away until evaporated. Add the stock, ladle by ladle, until fully absorbed, and continue until the rice is tender and creamy. Stir in the cooked fennel, lemon juice and zest, and plenty of seasoning. Add the parmesan, and serve.
1 hr
4 serving

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