Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
Experience a taste of Italy with this delightful Risotto with Fennel and Lemon.
This dish combines creamy, tender risotto rice with the sweet and slightly licorice flavor of fennel, brightened by zesty lemon.
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Finished with a touch of Parmesan and fresh parsley, it’s an easy yet elegant meal that’s perfect for a cozy dinner or a special occasion.
Whether you’re a novice cook or a seasoned pro, this recipe is sure to impress with its fresh flavors and satisfying texture.
Ingredients
- 3 cups hot vegetable stock
- 4 teaspoons extra virgin olive oil
- 1 banana shallot, finely chopped
- 3.5 oz fennel, thinly sliced (include fronds if desired or save for garnish)
- 5 oz risotto rice (such as carnaroli, vialone nano, or arborio)
- Zest and juice of 1 unwaxed lemon
- A small handful of flat-leaf parsley, roughly chopped
- ¾ oz grated Parmesan cheese, plus extra for serving if desired
- Freshly ground black pepper, to taste
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Instructions
Step 1: Prepare the Stock
- Keep the vegetable stock warm over low heat in a saucepan.
Step 2: Cook the Vegetables
- In a separate pan, heat the olive oil over medium heat.
- Add the chopped shallot and sliced fennel, and cook gently for a few minutes until softened, stirring occasionally.
Step 3: Add the Rice
- Stir in the risotto rice, ensuring that each grain is well-coated in the oil.
- Pour in the lemon juice (use as much or as little as you like) and stir continuously until the liquid is almost fully absorbed.
Step 4: Add the Stock Gradually
- Begin adding the hot vegetable stock, one ladleful at a time, stirring frequently.
- Wait until most of the stock is absorbed before adding the next ladleful.
- Continue this process for about 15 minutes, or until the rice is tender on the outside but still slightly firm in the center.
- You may not need all of the stock, or you might need a bit more—adjust as necessary.
Step 5: Finish the Risotto
- Once the rice is cooked to your liking, remove the pan from the heat.
- Stir in the chopped parsley and grated Parmesan cheese until well combined.
Step 6: Serve
- Serve immediately, garnished with lemon zest, freshly ground black pepper, and extra Parmesan cheese if desired.
FAQs
Can I use other types of rice for this risotto?
For the best texture, stick with risotto-specific rice like carnaroli, vialone nano, or arborio. These varieties are starchy and help create the creamy consistency typical of risotto. Using other types of rice may not yield the same result.
What can I substitute for banana shallot?
If you can’t find a banana shallot, you can substitute it with a regular shallot or half a small yellow onion. The flavor will be slightly different but still delicious.
Easy Italian Risotto al finocchio e limone
Ingredients
- 3 cups hot vegetable stock
- 4 tsp extra virgin olive oil
- 1 banana shallot finely chopped
- 3.5 oz fennel thinly sliced (include fronds if desired or save for garnish)
- 5 oz risotto rice (such as carnaroli, vialone nano, or arborio)
- 1 Zest and juice of unwaxed lemon
- A small handful of flat-leaf parsley roughly chopped
- ¾ oz grated Parmesan cheese, plus extra for serving if desired
- Freshly ground black pepper to taste
Instructions
Prepare the Stock
- Keep the vegetable stock warm over low heat in a saucepan.
Cook the Vegetables
- In a separate pan, heat the olive oil over medium heat. Add the chopped shallot and sliced fennel, and cook gently for a few minutes until softened, stirring occasionally.
Add the Rice
- Stir in the risotto rice, ensuring that each grain is well-coated in the oil. Pour in the lemon juice (use as much or as little as you like) and stir continuously until the liquid is almost fully absorbed.
Add the Stock Gradually
- Begin adding the hot vegetable stock, one ladleful at a time, stirring frequently. Wait until most of the stock is absorbed before adding the next ladleful. Continue this process for about 15 minutes, or until the rice is tender on the outside but still slightly firm in the center. You may not need all of the stock, or you might need a bit more—adjust as necessary.
Finish the Risotto
- Once the rice is cooked to your liking, remove the pan from the heat. Stir in the chopped parsley and grated Parmesan cheese until well combined.
Serve
- Serve immediately, garnished with lemon zest, freshly ground black pepper, and extra Parmesan cheese if desired.
hey, can i toss in some mushrooms when i cook the veggies for this risotto? Mushrooms always seem to add that umami kick, ya know?
so we just adding anything to risotto now banana shallot what next chocolate chips might as well call it dessert
I think the idea is to experiment and find flavors you love! Chocolate chips might be a bit much but who knows right?
Heard adding the rice slowly turns it into magic. Or was that just my cooking skills? 😂
Can you use normal onion isntead of banana shallot? Not sure what banana shallot is.
You can definitely use a regular onion. It might change the flavor slightly, but it’ll still be delicious!
Love this recipe, Sandra! Always wanted to make risotto but figured it was too hard. This looks doable, thanks for sharing!
Is there a way to make this risotto a bit healthier? Maybe using brown rice instead of white, or would that mess up the cooking time?