Fennel and Leek Risotto by Jo’s Kitchen Larder

short grain rice, leeks, celery, garlic, fennel, hot vegetable stock, butter, parmesan cheese, lemon, salt and pepper

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min

Category:

– 300 g short grain risotto rice
– 2 leeks (cleaned and thinly sliced)
– 2 celery stalks (thinly sliced)
– 2 garlic cloves (crushed)
– 1 fennel (quartered and thinly sliced)
– 1 ltr hot vegetable stock (from cube is fine)
– 25 g unsalted butter or ghee (clarified butter)
– 50 g parmesan (grated)
– 1 lemon (zest of whole lemon and juice of half a lemon)
– parmesan rind (optional)
– salt & pepper
– fennel fronds saved for garnish

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min

Cuisine

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