Photo: Ernest Porzi
Fennel & lemon risotto
10 ingredients
15 min + 20 min
Serves 2
openrecipes
This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns
Estimated Nutrition (whole recipe, rough)
636
Calories
42g
Protein
20g
Fat
69g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large fennel bulb , base trimmed
- 1 tbsp butter , plus a knob
- 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
- small handful cooked, peeled prawns per portion
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes