A nice light meal or could be a good accompaniament to fish. You don't miss the cheese in this as the zesty fresh flavours keep your tongue tingling! Serves 3 as a meal or 4 as an accompaniament.
250g Fennel
Half an Onion
250g Arborio Risotto Rice
1-2 tsp Lemon Juice
1.25l of Vegetable Stock
The grated zest of 1 Lemon
1 tbsp chopped Mint &/or Parsley
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250g Fennel
Half an Onion
250g Arborio Risotto Rice
1-2 tsp Lemon Juice
1.25l of Vegetable Stock
The grated zest of 1 Lemon
1 tbsp chopped Mint &/or Parsley
- Slice the fennel and finely chop the onion, fry them gently until the fennel is soft.
- Add the rice and stir, followed by the lemon juice and s&p.
- Add the stock gradually stirring and allowing the rice to absorb the stock before adding the next bit.
- Keep adding and stirring until it is creamy but the rice is a little al dente.
- Add the lemon zest and stir, cover the pan and leave off the heat for a few minutes.
- Stir through the herbs before serving.
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