Lemon and fennel risotto with crispy sage recipe | delicious. magazine

Ingredients

• 1-1.2 litres fresh vegetable stock
• 1 unwaxed lemon
• 65g slightly salted butter
• 100g shallots, finely chopped
• 2 large celery sticks, finely chopped
• 1 small fennel bulb (about 200g), trimmed and chopped
• 225g carnaroli or arborio risotto rice
• 2 tbsp finely chopped fresh sage
• 50ml extra-dry vermouth or dry white wine
• 2 tbsp double or single cream
• 50g parmesan (or vegetarian alternative), finely grated, plus extra to serve
• For the garnish
• 3 tbsp olive oil
• Handful small fresh sage leaves