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Lemon, Coriander & Fennel Risotto
Prep Time
5 Minutes
Cook Time
25 Minutes
Ingredients
11
Servings
4
Seasonal produce makes for the freshest tasting dishes – and if you’ve got your hands on a fennel bulb, look no further than this delicious fennel recipe. Our fennel risotto really brings out the sweet anise-like flavours of the bulb, especially when paired with lemony coriander leaf. If you’re wondering how to cook fennel, just think of it like an onion and slice it thinly, removing the root at the end. Discard the shoots, but leave the green tips – they’re perfect as a garnish. Double cream, white wine and Parmesan add an indulgent edge to this risotto, which is perfect for any occasion.
Ingredients
2 tablespoons oil
1 small onion, finely diced
1 head fennel, finely sliced, reserving tops for garnish
250 gram (9 ounce) risotto rice
125 millilitre (4 fluid ounce) white wine
Juice of 1 lemon
900 millilitre chicken stock
50 millilitre (2 fluid ounce) double cream
1 tablespoons Coriander Leaf
25 gram (1 ounce) butter (optional)
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.
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