Served on its own, this can be a vegetarian meal, or you can add as a side.  Here alongside a roast chicken breast and green beans.

There is something quite relaxing about cooking a risotto – you have to be patient and it’s not a dish to cook when you are rushed.  But the end result is worth it.  I’m going to be cooking more risottos!

Fennel and Lemon Risotto

Preparation Time:       10 mins

Cooking Time:             40 mins

Serves:                           3

Calories per serving:  307

Ingredients

Fennel bulb                      – 200g

Butter, Salted                  – 15g

Onions                              – 135g

Garlic                                – 1 Clove/3g

Arborio Rice                    – 140g

White Wine, Dry            – 175ml

Stock Pot, Vegetable     – 1 Pot/28g

Water                               – 550ml

Lemon, Zest                   – 1 Av Lemon/5g

Parmesan Cheese         – 25g

Method

Chop any green leafy fennel fronds and set aside.

Cut off the stalk-like fennel top and finely chop. Heat the butter in a lidded pan over a medium heat and cook the onion, garlic and chopped fennel until soft but not coloured.

Add the rice and stir for 1 minute. Pour over the wine and simmer, stirring, until evaporated. Make up 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 each time.

When the rice is cooked, stir in the lemon zest, Parmesan and season with salt and pepper. Take off the heat and set aside, covered, for 2 mins.

Serve topped with the fennel fronds.

Nutrition Data Per Serving

Calories (kcal)        307

Protein (g)               7.8

Carbohydrate (g)  43.2

Fat (g)                        6.3

Fruit & Veg               1.5

Fibre (g)                   3.0

Alcohol                     6.1