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Lemon, Coriander & Fennel Risotto

A delicious creamy risotto with the zesty flavours of lemon and Coriander Leaf paired with the aromatic anise flavour of fennel.

5 mins Prep Time 25 mins Cook Time
5 mins Prep Time
25 mins Cook Time
  • Stir in the chicken stock a ladleful at a time until all the stock has been absorbed and the rice is cooked, stirring frequently.

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

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

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

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

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