ayoungfoodie

a teenager's take on food, photography and everything in between

Fennel and Lemon Risotto with Herb Butter

2 Comments

Risotto: Take 2. The sequel. The return. Whatever you want to call it. And straight from Waitrose’s summer recipe magazine, even though London is setting into the depths of winter. If you can pick up some of the ingredients from a local farmer’s market or similar – it makes for a very tasty meal, that gives you a hint of summer even when there’s a chill in the air.

Perfect for a party!

Risotto is a big winner in my books. Creamy, fluffy rice – what could be better? This dish is perfect for a dinner party because it is incredibly simple to make and looks particularly impressive when served with the butter in a small dish. It’s great because it doesn’t take a lot of effort and incorporates fresh summer flavours – fennel and lemon, which make for a nice combination, even if it isn’t very well-known.

A few sprigs of coriander

Serves: 4 for dinner

Ingredients:

  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 1-2 cloves garlic, finely chopped

    One delicious dinner

  • 2 fennel bulbs, thinly sliced
  • 200ml dry vermouth
  • 350g Carnaroli rice
  • 1.2-1.5 litres simmering vegetable stock
  • 25g fresh basil and coriander leaves, shredded
  • Approx. 60g butter
  • Grated zest 1 lemon
  • 50g freshly grated Parmigiano Reggiano (optional)

Method:

  1. Heat the oil in a large pan, add the shallots, garlic and fennel and cook for 5-6 minutes until softened. Add the vermouth and simmer gently for another 5 minutes until the liquid has evaporated and the fennel is tender.
  2. Add the rice and briefly stir over a medium heat. Next, add a ladleful of stock and let it simmer until the stock is absorbed, stirring constantly. Continue to add stock, repeating the process, until it has all been absorbed – this usually takes 15-20 minutes.
  3. Meanwhile, beat the butter with the basil, lemon zest and seasoning.
  4. When the rice is tender and creamy, swirl in the butter and sprinkle on the cheese. Alternatively, serve in a souffle dish for guests to add to their own food.
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Author: ayoungfoodie

Lover of lomography and typical food-crazed teen. In the process of rekindling her passion for blogging.

2 thoughts on “Fennel and Lemon Risotto with Herb Butter

  1. Wow! That looks amazing. Why is it so fast? It must be that rice you mention — which I have never heard of in the States. Waitrose means you are in the UK, yes?

    • Yep, true Briton through and through. Over here we’ve got all these fabulous varieties of rice and noodles that are super quick to cook and really help make a dish much more manageable!

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