We do love a risotto, it's pleasurably soothing and relaxing to make and the rich, creamy result is perfect comfort food, all that's required is some patience for stirring, a bowl and a spoon. There is no cheese in this recipe but feel free to indulge and don't be afraid to use extra virgin olive olive when frying the vegetable base, if Italians can use it for cooking them so can you.
Heat the oil it a medium heat n a large frying pan and fry the fennel seeds until fragrant.
Add the onion, celery and fennel to the pan and slowly cook, stirring often until softened, approx. 10-15 mins
Add the garlic and cook for a further 3 minutes
Add the rice and stir until every grain is coated and the rice starts to absorb all the liquid in the pan.
Turn up the heat slightly and add the white wine, let this bubble stirring all the time and be absorbed by the rice, then add a ladle of the hot stock, continue to stir until this to has been absorbed.
Turn the heat back down and whilst stirring continue to add the stock, a ladle at a time, until it's all absorbed, the risotto is creamy and the rice is just cooked
Add the prawns and stir through the hot risotto, they will only take a few minutes to cook, then add the spinach and continue to stir until it's all wilted into the rice.
Stir through the lemon zest and the lemon juice, season, with salt and pepper and then cover the pan with a lid and leave for 2-3 minutes.
Divide the risotto into bowls, garnish with the fronds if you have some, a drizzle of extra virgin olive oil, grab a spoon and enjoy
Ingredients
Directions
Heat the oil it a medium heat n a large frying pan and fry the fennel seeds until fragrant.
Add the onion, celery and fennel to the pan and slowly cook, stirring often until softened, approx. 10-15 mins
Add the garlic and cook for a further 3 minutes
Add the rice and stir until every grain is coated and the rice starts to absorb all the liquid in the pan.
Turn up the heat slightly and add the white wine, let this bubble stirring all the time and be absorbed by the rice, then add a ladle of the hot stock, continue to stir until this to has been absorbed.
Turn the heat back down and whilst stirring continue to add the stock, a ladle at a time, until it's all absorbed, the risotto is creamy and the rice is just cooked
Add the prawns and stir through the hot risotto, they will only take a few minutes to cook, then add the spinach and continue to stir until it's all wilted into the rice.
Stir through the lemon zest and the lemon juice, season, with salt and pepper and then cover the pan with a lid and leave for 2-3 minutes.
Divide the risotto into bowls, garnish with the fronds if you have some, a drizzle of extra virgin olive oil, grab a spoon and enjoy