Easy Italian Risotto al finocchio e limone
This light and refreshing Italian risotto combines tender rice with fennel, lemon, and Parmesan, creating a simple yet elegant dish perfect for any occasion.
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.
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