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Fennel & Lemon Risotto
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
  • subheading: Make it non-veggie:
  • small handful cooked, peeled prawns per portion
Steps
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