This prawn and fennel risotto gets a little extra kick from lemon zest and and rocket – perfect for a dinner party
Prep:15 mins
Serves 4
1.2l vegetable stock1 tbsp olive oil1 onion, finely chopped1 large garlic clove, finely chopped1 small fennel bulb, cored and finely chopped300g risotto rice300g peeled raw king prawns1 lemon, 0.5 zested and 1 tbsp juice70g bag rocket
STEP 1Put the stock in a large saucepan, bring to the boil, then lower to a simmer. Meanwhile, heat the oil in a large saucepan. Add the onion, garlic and fennel, and cook on a low heat for 10 mins until the vegetables have softened but not coloured. Add the rice and stir for 2 mins until the grains are hot and making crackling sounds. Increase the heat to medium and start adding the stock, a ladleful at a time, stirring constantly and making sure the stock has absorbed into the rice before adding the next ladleful.STEP 2When the rice is almost cooked, add the prawns, lemon zest and some seasoning. Continue adding stock and cooking for another 3-4 mins until the prawns are pink and the rice is cooked. Remove from the heat and stir through the rocket and lemon juice. Check the seasoning, leave the risotto to sit in the pan for 2 mins, then serve.
