< back to recipes

Lemon and Fennel Risotto

Print Recipe Added: July 7, 2014


This winter weather has me looking through past recipes that have been shared on our website, and I found a few goodies that inspired some new-to-me hearty meals.  Like this one! Some crunchy bread and this lemon and fennel risotto with plenty of parmesan on top. Yes please!


Bring vegetable stock to a boil in a medium pot, reduce heat and keep at a simmer. Heat oil in a large, heavy based pan over a medium heat and sauté garlic and fennel for 5 minutes or until fennel and garlic begin to soften. Add rice to pan and stir to fully coat rice in oil. Add white wine and lemon juice and simmer, stirring until all the liquid has been absorbed.

Transfer a ladleful of heated vegetable stock to pan and simmer uncovered, gently stirring until stock has been absorbed. Repeat this step, adding one ladleful of stock at a time, continually stirring and letting the liquid become absorbed, before adding another ladleful of stock. This process should take 25- 30 minutes. By the time stock is used up, rice should be plump, tender and creamy, not gluggy or too wet. Remove from heat. Mix through parsley and spinach (or any greens on hand). Season with pepper to taste. Add lemon zest and grated parmesan cheese too.

When rice is almost cooked, heat a dry non-stick pan over low to medium heat and toast pine nuts. Shake pan frequently to ensure an even toast and prevent burning. Remove from the pan when lightly browned and fragrant. Add to finished risotto and eat at once!


  • Facebook
  • Twitter
  • Google Buzz
  • del.icio.us
  • email
  • Print

Serves: (4)

Person Person Person Person


  • 5 cups vegetable stock
  • olive oil
  • 4 garlic, crushed
  • zest and juice of 1-2 lemons
  • 2 medium bulbs fennel, thinly sliced
  • 2 cup Arborio rice
  • 1/2 cup white wine
  • handful of flat leafed parsley, roughly chopped
  • half bunch of spinach leaves, stems removed
  • freshly ground black pepper, to taste
  • handful of pine nuts, toasted
    • Facebook
    • Twitter
    • Google Buzz
    • del.icio.us
    • email
    • Print

    2 Responses to “Lemon and Fennel Risotto”

    • Anonymous says:

      Thanks for the Spicy Pumpkin Soup recipe from s few weeks ago. …..its been a hit with my family! Laaaaarve your down to earth easy to make recipes.

    • Liz Francis says:

      Thanks so much, Sash! So great to share ideas and thoughts on cooking and eating well at home. And glad to hear it’s been helpful with the household, can’t go wrong with a spicy coconut pumpkin soup 😉 Liz

    What do you think?