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Lemon, Coriander & Fennel Risotto

Lemon, Coriander & Fennel Risotto Recipe Serves 4 Easy Prep Cook Total time
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A delicious creamy risotto with the zesty flavours of lemon and Coriander Leaf paired with the aromatic anise flavour of fennel.


  • 2 tbs oil
  • 1 small onion, finely diced
  • 1 head fennel, finely sliced, reserving tops for garnish
  • 250 g (9 oz) risotto rice
  • 125 ml (4 fl oz) white wine
  • Juice of 1 lemon
  • 900 ml (1½ pints) chicken stock
  • 50 ml (2 fl oz) double cream
  • 1 tbs Schwartz Coriander Leaf
  • 25 g (1 oz) butter (optional)
  • 25 g (1 oz) Parmesan cheese, grated

Cook's Notes

This risotto is delicious served with smoked chicken breasts, available at most supermarkets.


STEP 1: Stir in the chicken stock a ladleful at a time until all the stock has been absorbed and the rice is cooked, stirring frequently.

STEP 2: Stir in the cream, Coriander Leaf and butter, then serve finished with grated Parmesan and garnished with the fennel tops.

STEP 3: Heat the oil in a pan and gently fry the onions and fennel for 2 minutes until they begin to soften.

STEP 4: Add the risotto rice and cook for another 2 minutes until the grains begin to turn translucent.

STEP 5: Add the white wine and the lemon juice, bring to a simmer and cook until absorbed.

This recipe uses

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