Gennaro's Lemon and Fennel Risotto | Risotto al Finocchio e Limone

Name: Gennaro's Lemon and Fennel Risotto | Risotto al Finocchio e Limone
Total time: 35 min
Ingredients: Vegetable broth; 4 tsp Extra virgin olive oil; 1 Banana, finely chopped; 100 g Fennel, finely sliced; 140 g Rice; Lemon; 1 handful Parsley, roughly chopped; 20 g Parmesan cheese, grated; Black pepper, ground

By Jamie Oliver · 35 min

Ingredients

Vegetable broth
Extra virgin olive oil4 tsp
Banana · finely chopped1
Fennel · finely sliced100 g
Rice140 g
Lemon
Parsley · roughly chopped1 handful
Parmesan cheese · grated20 g
Black pepper · ground

Instructions

Keep the stock hot in a saucepan over low heat.
In another pan, warm the olive oil, then soften the shallot and fennel over medium heat for a couple of minutes.
Add the rice and stir to coat the grains in oil. Add some or all of the lemon juice and stir until the liquid is nearly absorbed.
Add a couple of ladles of hot stock at a time, stirring until each addition is absorbed. Keep going for about 15 minutes until the rice is soft outside but al dente in the centre. You may need more or less stock.
Off the heat, stir in the parsley and Parmesan. Serve straight away, topped with lemon zest, black pepper and extra Parmesan if you like.

Summarized from Jamie Oliver's video. Watch it for the details.

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