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Fennel, Lemon & Parmesan Risotto

An exquisite risotto with a delicate fennel and lemon flavour. This recipe uses a handful of simple ingredients.
Prep Time8 minutes
Cook Time50 minutes
Total Time58 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: fennel, lemon, risotto
Servings: 4

Equipment

  • Sharp Knife
  • Chopping Board
  • Zester
  • Grater
  • Large heavy based saucepan
  • Wooden Spoon

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
  • 1/2 lemon zested

To serve

  • parmesan grated
  • lemon zest

Instructions

  • 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.
    1/3 cup olive oil, chunk butter, 1 large fennel bulb, 2 onions
  • Deglaze pan with wine.
    1/3 cup dry white wine
  • Add rice and toast for 3-4 mins.
    200 g cannaroli
  • 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.
    1 litre chicken stock
  • Add Parmesan and lemon zest, stir a final time then serve with more Parmesan and lemon.
    1/2 cup Parmesan, 1/2 lemon, parmesan, lemon zest