Lemon and Fennel Risotto

  • Ready Time : 0 min




  • 5 cups vegetable stock
  • olive oil
  • 4 clove garlic, crushed
  • zest and juice of 1 lemon
  • 2 medium bulbs fennel, thinly sliced
  • 2 cups Aborio Rice
  • 1/2 cup white wine
  • handful flat leaf parsley, roughly chopped
  • half bunch of spinach leaves, stems removed
  • Freshly ground black pepper, to taste
  • handful of pine nuts, toasted


Bring vegetable stock to a boil in a medium pot, reduce heat and keep at a simmer.

Heat oil in a large, heavy based pan over a medium heat and sauté garlic and fennel for 5 -7 minutes or until fennel and garlic begin to soften.

Add rice to pan and stir to fully coat rice in oil. Add white wine and simmer, stirring until all the liquid has been absorbed.

Transfer a ladleful of heated vegetable stock to pan and simmer uncovered, gently stirring until stock has been absorbed.

Repeat this step, adding one ladleful of stock at a time, continually stirring and letting the liquid become absorbed, before adding another ladleful of stock. This process should take 25- 30 minutes. By the time stock is used up, rice should be plump, tender and creamy, not gluggy or too wet.

Remove from heat. Mix through parsley and spinach.

Season with pepper to taste.

When rice is almost cooked, heat a dry non-stick pan over low to medium heat and toast pine nuts. Shake pan frequently to ensure an even toast and prevent burning. Remove from heat when lightly browned and fragrant. Transfer to bowl as they will continue to toast if left in pan.

Source: Ceres Fair Food

Leave a Reply

Your email address will not be published. Required fields are marked *

6 + 9 =