Oh my this was good! My husband is the risotto maker in the house – he has patience!
This can be a vegetarian meal, or you can add prawns.
Preparation Time: 10 mins
Cooking Time: 40 mins
Calories per serving: 518.6
Fennel bulb – 160g
Butter, Salted – 5g
Oil, Olive, Average – 8ml
Onions – 125g
Garlic – 1 Clove/3g
Rice, Arborio, Dry – 140g
White Wine, Dry – 175ml
Stock Pot, Vegetable, As Sold – 1 Pot/28g
Water – 750ml
Lemon, Zest – 1 Av Lemon/5g
Cheese, Grana Padano or Parmesan – 25g
Prawns, King, Cooked & Peeled – 170g
Chop any green leafy fennel fronds and set aside.
Cut off the stalk-like fennel top, remove the outer layers and finely chop. Slice remaining fennel. Heat the butter and olive oil in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Make the stock with the stock pot and boiling water. Add the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
When the rice is cooked, stir in the lemon zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins.
Serve in bowls, topped with the fennel fronds (stirring the prawns through if using).
Nutrition Data Per Serving
Protein (g) 24.9
Carbohydrate (g) 63.6
Fat (g) 11.7
Fruit & Veg 1.9
Fibre (g) 3.9
Oh, and desert was caramelised banana with custard (slice banana, roll in sugar, fry in butter turning slices over once and being careful not to burn!)