Fennel & lemon risotto - Good Food Middle East
This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns
Ingredients
- 1 large fennel bulb, base trimmed
- 1 tbsp butter, plus a knob
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 140g risotto rice
- 175ml white wine
- 550ml hot vegetable stock
- zest 1 lemon
- 25g parmesan or vegetarian alternative, grated
- small handful cooked, peeled prawns per portion
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