How To Make Fennel & Lemon Risotto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 fennel bulb, thinly sliced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup Arborio rice
- ½ cup white wine
- 4 cups vegetable broth
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ cup Parmesan cheese
- Salt and pepper to taste
- Fresh fennel fronds for garnish
Instructions
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In a large skillet, heat some olive oil over medium heat. Add the fennel and onion, and cook until softened.
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Add the garlic and Arborio rice to the skillet, stirring to coat the rice in oil.
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Pour in the white wine, and cook until it has evaporated.
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Gradually add the vegetable broth, 1 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
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Continue this process until the rice is cooked al dente, about 20-25 minutes.
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Stir in the lemon zest, lemon juice, Parmesan cheese, salt, and pepper.
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Serve the risotto hot, garnished with fresh fennel fronds.
Nutrition
- Calories : 340kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 7mg
- Sodium : 1000mg
- Total Carbohydrates : 60g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 10g
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