Name: Risotto al finocchio e limone
Yield: 1
Ingredients: approx. 725ml (generous 1¼ pints) hot vegetable stock; 4 tsp extra virgin olive oil; 1 banana shallot finely chopped; 100 g (3½oz) fennel finely sliced – include fronds if you like or use to garnish; 140 g (5oz) risotto rice (carnaroli, vialone nano or arborio); zest and juice of 1 unwaxed lemon; a small handful of flat-leaf parsley roughly chopped; 20 g (¾oz) grated Parmesan cheese plus extra for sprinkling if desired; freshly ground black pepper

Risotto al finocchio e limone

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Bright lemon-infused fennel risotto, bursting with flavor. Optional butter for extra richness.

Ingredients:

approx. 725ml (generous 1¼ pints) hot vegetable stock
4 tsp extra virgin olive oil
1 banana shallot finely chopped
100 g (3½oz) fennel finely sliced – include fronds if you like or use to garnish
140 g (5oz) risotto rice (carnaroli, vialone nano or arborio)
zest and juice of 1 unwaxed lemon
a small handful of flat-leaf parsley roughly chopped
20 g (¾oz) grated Parmesan cheese plus extra for sprinkling if desired
freshly ground black pepper

Instructions:

- Warm the vegetable stock in a saucepan over low heat. In a separate pan, heat olive oil, then cook shallot and fennel until softened. Mix in the rice until coated with oil. Pour in lemon juice and cook until mostly absorbed. Gradually add ladlefuls of stock, stirring for about 15 minutes until rice is creamy with a slight bite. Remove from heat, fold in parsley and Parmesan. Serve hot with lemon zest, black pepper, and extra Parmesan, if desired.

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