Lemon and Fennel Risotto

This fennel and lemon risotto is from deep in our archive. We’ve altered it slightly from the original, but the outcome remains the same comforting, savoury, sweet, scrumptious bowl of warmth.

Serves 6

Ingredients

  • 1 large lemon, zested and juiced
    2 litres veg/chicken stock
    300 ml dry white wine
    120g unsalted butter
    1 small brown  onion, finely chopped
    1 small fennel, bulb  finely sliced, fronds saved for garnish
    600g arborio rice
    90g parmesan cheese, freshly grated
    Handful finely chopped fresh parsley
    Salt and pepper

Method

This fennel and lemon risotto is from deep in our archive. We’ve altered it slightly from the original, but the outcome remains the same comforting, savoury, sweet, scrumptious bowl of warmth. While risotto is typically cooked using butter and cheese, we think it can be made vegan really easily. The trick is using super flavourful veggie stock, the bulk of the flavour lies in what is absorbed by the rice. Then, if you’re still craving the cheese, stir through some nutritional yeast or vegan feta.


Lemon and Fennel Risotto

Bring stock and wine to a boil, and then turn off the heat (it’ll keep warm until it’s ready to use).

In a heavy-based pan, melt half (60g) the butter over a gentle heat and sauté onion and fennel until softened and translucent, 7-10 mins.

Add rice and raise heat to moderate. Stir to ensure rice is evenly coated with butter, onions and fennel. Add 1 cup of stock and simmer, constantly stirring until all the liquid has been absorbed. Repeat that process until the rice is cooked (the liquid required can vary, so always taste before adding the last cup of stock).

Once the risotto is cooked, remove from the heat and add cheese, remaining butter, parsley, lemon zest and juice. Stir and cover for 2 minutes.

Serve in shallow bowls garnished with fennel fronds and black pepper.

 

comments