Lemon, Coriander & Fennel Risotto
Ingredients
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2 tablespoons oil
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1 small onion, finely diced
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1 head fennel, finely sliced, reserving tops for garnish
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250 gram (9 ounce) risotto rice
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125 millilitre (4 fluid ounce) white wine
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Juice of 1 lemon
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900 millilitre chicken stock
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50 millilitre (2 fluid ounce) double cream
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1 tablespoons Coriander Leaf
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25 gram (1 ounce) butter (optional)
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25 gram (1 ounce) Parmesan cheese, grated
Key Products
Instructions
- 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.
- 2 Stir in the cream, Coriander Leaf and butter, then serve finished with grated Parmesan and garnished with the fennel tops.
- 3 Heat the oil in a pan and gently fry the onions and fennel for 2 minutes until they begin to soften.
- 4 Add the risotto rice and cook for another 2 minutes until the grains begin to turn translucent.
- 5 Add the white wine and the lemon juice, bring to a simmer and cook until absorbed.