Lemon and Fennel Risotto

Serves 4

Ingredients

• 5 cups vegetable stock
• olive oil
• 4 garlic, crushed
• zest and juice of 1-2 lemons
• 2 medium bulbs fennel, thinly sliced
• 2 cup Arborio rice
• 1/2 cup white wine
• handful of flat leafed parsley, roughly chopped
• half bunch of spinach leaves, stems removed
• freshly ground black pepper, to taste
• handful of pine nuts, toasted

Summary

This winter weather has me looking through past recipes that have been shared on our website, and I found a few goodies that have inspired some new-to-me, hearty meals.  Like this comfort food winner!  Some crunchy bread and this lemon and fennel risotto with plenty of parmesan on top. Yes please.

Lemon and Fennel Risotto

Bring vegetable stock to a boil in a medium pot, reduce heat and keep at a simmer. Heat oil in a large, heavy based pan over a medium heat and sauté garlic and fennel for 5 minutes or until fennel and garlic begin to soften. Add rice to pan and stir to fully coat rice in oil. Add white wine and lemon juice and simmer, stirring until all the liquid has been absorbed.

Transfer a ladleful of heated vegetable stock to pan and simmer uncovered, gently stirring until stock has been absorbed. Repeat this step, adding one ladleful of stock at a time, continually stirring and letting the liquid become absorbed, before adding another ladleful of stock. This process should take 25- 30 minutes. By the time stock is used up, rice should be plump, tender and creamy, not gluggy or too wet. Remove from heat. Mix through parsley and spinach (or any greens on hand). Season with pepper to taste. Add lemon zest and grated parmesan cheese too.

When rice is almost cooked, heat a dry non-stick pan over low to medium heat and toast pine nuts. Shake pan frequently to ensure an even toast and prevent burning. Remove from the pan when lightly browned and fragrant. Add to finished risotto and eat at once!