Lemon Prawn & Fennel Risotto

• King Prawns(400 g)
• Arborio Rice(300 g)
• Fennel(1)
• Onion(1)
• Garlic(3 cloves)
• Vegetable Broth(900 ml)
• White Wine(120 ml)
• Olive oil(2 tbsp)
• Butter(30 g)
• Parmesan(60 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop {Onion}, trim away the tough outer layer from {Fennel} and finely dice it, mince {Garlic}, grate {Parmesan}, zest and juice {Lemon}, and roughly chop {Fresh parsley}. Pat {Prawns} dry.

   ~12 min

2. 2

   Warm {Vegetable Stock} in a saucepan and keep it at a gentle simmer while you cook the risotto.

   ~2 min

3. 3

   Heat {Olive oil} and half the {Butter} in a wide deep pan over medium heat. Add {Onion}, {Fennel}, {Salt}, and {Black pepper}, then cook until softened and glossy. Stir in {Garlic} for the last minute.

   ~8 min

4. 4

   Stir in {Risotto Rice} and cook for 1 minute to coat the grains. Pour in {White Wine} and stir until mostly absorbed. Add the hot {Vegetable Stock} a ladle at a time, stirring often and letting each addition absorb before the next, until the rice is tender with a slight bite.

   ~16 min

5. 5

   Stir the {Prawns} into the risotto and cook until just pink and curled through the rice. Off the heat, beat in the remaining {Butter}, {Parmesan}, {Lemon} zest, and half the {Lemon} juice until the risotto turns creamy and loose enough to gently spread on the plate.

   ~4 min

6. 6

   Spoon into bowls and finish with {Fresh parsley} and the remaining {Lemon} juice to taste.

   ~0 min