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Fennel & lemon risotto


Fennel & lemon risotto Recipe

Ingredients:
  • 1 large fennel bulb , base trimmed
  • 1 tbsp butter , plus a knob
  • 1 onion , finely chopped
  • 1 garlic clove , finely chopped
  • 140g risotto rice
  • 175ml white wine
  • 550ml hot vegetable stock
  • zest 1 lemon
  • 25g parmesan or vegetarian alternative, grated
  • small handful cooked, peeled prawns per portion
Directions:
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Rank

46.5578954513


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