Fennel, Lemon, and Parmesan Risotto

Experience the taste of the season with a homemade fennel, lemon, and Parmesan risotto. This delightful dish combines the earthy sweetness of fennel, the zesty freshness of lemon, and the creamy richness of Parmesan. It’s a perfect showcase for quality ingredients and a testament to the wonders of seasonal produce. In this recipe, we’ll guide you through the process of creating a flavourful and comforting risotto that will elevate your dining experience. Get ready to indulge in the harmonious blend of flavours that will leave you craving seconds.

This homemade fennel, lemon, and Parmesan risotto is a celebration of seasonal produce and quality ingredients. By following these simple steps, you can create a dish that not only highlights the flavors of the season but also offers a comforting and indulgent dining experience. The sweetness of caramelized fennel, the zingy freshness of lemon zest, and the creaminess of Parmesan come together in perfect harmony. Treat your taste buds to this exquisite risotto, and let the combination of flavors transport you to culinary bliss. Enjoy the satisfaction of creating a memorable dish that embraces the essence of the season and elevates your dining table.

Yield: 4

Author: Melanie Lionello

Print

Fennel, Lemon & Parmesan Risotto

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 1/3 cup olive oil extra virgin
• chunk butter
• 1 large fennel bulb sliced thinly
• 2 onions diced
• 200 g cannaroli or arborio rice
• 1/3 cup dry white wine or rosé
• 1 litre chicken stock (brodo) hot in another saucepan
• 1/2 cup Parmesan grated finely (plus extra for serving)
• 1/2 lemon zested (plus extra for serving)

Instructions

1. Heat evoo and butter in a heavy based saucepan. Add fennel and onion, stir and replace lid. Sweat down for 10-15 mins then remove lid and sauté until starting to caramelise.
2. Deglaze pan with wine.
3. Add rice and toast for 3-4 mins.
4. Reduce heat to low and add a ladle of hot stock to the rice, stir regularly until the stock is absorbed. Then repeat until you’ve used all the stock and rice is al dente.
5. Add Parmesan and lemon zest, stir a final time then serve with more Parmesan and lemon.