This week's Easy Peasy Recipe is fennel and lemon risotto.
You will need:
1 large fennel bulb, base trimmed
1 tbsp butter, plus a knob of butter
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
To make:
Chop 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.
Add the rice and stir for 1 minute.
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 absorbed.
Slice remaining fennel and fry in knob of butter until browned.
Add remaining stock and wine and cook until tender.
When the rice is cooked, stir in the zest, parmesan and some seasoning.
Take off the heat and set aside, covered, for 2 minutes.
Serve in bowls, topped with the fennel fronds and cooked fennel.
Do you have an Easy Peasy recipe you would like to share?
You can send your name, address, contact number and recipe to:
Easy Peasy Recipes,
Suzanne McGonagle,
Irish News
113-117 Donegall Street,
Belfast,
BT1 2GE
or email: s.mcgonagle@irishnews.com
