Lemon and fennel risotto with crispy sage recipe
Zesty lemon and delicate fennel are a delicious combination in this creamy risotto. The crispy sage garnish takes it to another level.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Stockpot
- Saucepan
- Skillet
- Stove
- Peeler
- Chef's knife
- Cutting board
- Grater
- Saucer
- Ladle
- Slotted spoon
- Paper towel
- Measuring spoon
- Kitchen scale
- Serving bowl
- Soup plate
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
- 3 tbsp olive oil
- Handful small fresh sage leaves
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