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Classic wine risotto with fennel and lemon

  • 15 minutes
  • 40-45 minutes
  • 6
Classic wine risotto with fennel and lemon

Risotto, creamy and well-flavoured, takes a little time to prepare but it is worthwhile.


  • 2 fennel bulbs
  • 50 grams butter
  • 1 large onion, peeled and finely chopped
  • 2 teaspoons minced garlic
  • 2 cups short-grain rice
  • 1 cup dry white wine
  • 4 cups chicken stock (homemade is great here)
  • ¼ cup freshly grated parmesan cheese
  • ½ cup cream


  1. Trim the feathery green tips from the fennel bulbs, chop finely and set aside. Finely slice or shred the bulb.
  2. Heat the butter in a large, wide and, if possible shallow saucepan or frying pan and cook the onion over a low heat for 10 minutes. Add the fennel bulb and garlic and continue cooking, stirring regularly for a further 5 minutes until the vegetables are well-softened but not coloured.
  3. Add the rice and stir over the heat for 2-3 minutes until the rice whitens.
  4. Add wine and stir over a moderately low heat until all the liquid has been absorbed.
  5. Add the stock, about ½ cup at a time stirring frequently to ensure a creamy textured risotto. It will take about 30 minutes to add all the stock.
  6. Once you have a creamy texture and the rice is tender and cooked, but not overcooked to a mush, stir in parmesan, cream, lemon rind and reserved fennel.
  7. Season with salt and pepper and garnish with grilled bacon or prosciutto, fennel bulbs and extra parmesan cheese, if wished.

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