Fennel & lemon risotto

• large fennel bulb↗1

  base trimmed

• butter↗1 tbsp tbsp

  plus a knob

• onion↗1

  finely chopped

• garlic clove↗1

  finely chopped

• risotto rice↗140g g
• white wine↗175ml ml
• hot vegetable stock↗550ml ml
• zest 1 lemon
• parmesan↗25g g

  or vegetarian alternative, grated

• small handful cooked, peeled prawns

  per portion

Step-by-step instructions

1. 1

   Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.

2. 2

   Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.

3. 3

   Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.

4. 4

   When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.