“Sweet fennel, umami parmesan and a splash of zesty lemon make a great combination. Finish with toasted pine nuts for crunch.”
—Lucy Nunes FOLLOW ME: @foodie.lucy22
FENNEL & LEMON RISOTTO ITALY
SERVES 4
1 leek, trimmed, well washed
2 tbs extra virgin olive oil
1 large fennel bulb, thinly sliced
1 ¾ cups (385g) arborio rice
1 cup (250ml) dry white wine
4 cups (1L) chicken stock, warmed
⅔ cup (50g) finely grated parmesan, plus extra, to serve
1 ½ tbs lemon juice
50g butter, chopped
⅓ cup (50g) pine nuts
1 tsp fennel seeds
¼ cup finely chopped flat-leaf parsley
Finely grated zest of 1 lemon
Cut away green part of leek and save for a stock or soup. Finely chop white part.
Heat the oil in a large saucepan over medium heat. Cook the fennel and leek, stirring occasionally, for 5 minutes. Add rice and stir until well coated. Add wine and cook, stirring, until wine evaporates. Add 1 cup (250ml) of stock and cook, stirring occasionally, until stock is absorbed. Continue adding the stock, 1 cup (250ml) at a time (no need to stir
