Fennel and Lemon Risotto

This bright, fresh fennel and lemon risotto embraces the very best of seasonal ingredients. We love the combination of crunchy fennel and citrusy lemon balanced by salty pecorino; every mouthful of this wonderful risotto will transport you to the Italian sunny coast. What other best way to dream of a sunny holiday than indulging in this flavourful creamy risotto?

Serves: 4

Prepare: 15 minutes

Cook: 40 minutes

Ingredients:

• 1 fennel bulb (about 330g)
• 1L vegetable stock
• 1 lemon, zest and juice
• 2 tbsp olive oil
• knob of unsalted butter
• 1 shallot, finelly chopped
• 1 celery stick, trimmed and finely chopped
• 350g Arborio rice
• 150ml white wine
• 50g pecorino, finely grated

1. Trim the fennel, reserving the fronds, then halve. Finely chop one half. Finely slice or shave the other half into thin strips, and set aside. Put the stock in a pan with most of the zest, bring to the boil, then reduce to a very low heat. Put a large pan over a medium-low heat; add the oil and a bit of butter. Stir in the chopped fennel, onion and celery; fry for 10-15 minutes until translucent (reduce the heat if browning).

2. Add the rice to the vegetables, stir for 2 minutes, then add the wine and turn the heat up a little. Keep stirring until it's almost absorbed, then slowly add the hot stock, a ladle at a time, stirring until absorbed before adding the next. It will take 25-30 minutes for the stock to be absorbed and the rice to be cooked, but still with a little bite (if you run out of stock, use boiling water). Season, add most of the lemon juice, the remaining butter and the pecorino. Stir, cover with a lid and leave to stand for a couple of minutes.

3. Meanwhile, dress the remaining shaved fennel with the remaining lemon juice and season. Serve the risotto with the shaved fennel on top, scattered with the remaining lemon zest, reserved fennel fronds and a little extra pecorino, if liked.