This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns
Prep:15 mins
Serves 2
1 large fennel bulb, base trimmed1 tbsp butter, plus a knob1 onion, finely chopped1 garlic clove, finely chopped140g risotto rice175ml white wine550ml hot vegetable stockzest 1 lemon25g parmesan or vegetarian alternative, grated
STEP 1Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.STEP 2Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.STEP 3Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.STEP 4When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.
