Risotto al finocchio e limone | Jamie Oliver Recipes
Gennaro's fennel and lemon risotto will transport you straight to the Amalfi coast.
Ingredients
- approx. 725ml (generous 1¼ pints) hot vegetable stock
- 4 tsp extra virgin olive oil
- 1 banana shallot, finely chopped
- 100g (3½oz) fennel, finely sliced – include fronds if you like or use to garnish
- 140g (5oz) risotto rice (carnaroli, vialone nano or arborio)
- zest and juice of 1 unwaxed lemon
- a small handful of flat-leaf parsley, roughly chopped
- 20g (¾oz) grated Parmesan cheese, plus extra for sprinkling if desired
- freshly ground black pepper
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