Prawn and fennel risotto
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Time to make:
50 mins (Hands-on time: 25 mins, Cooking time: 25 mins)
$4.38 per serve
(at time of publication)
Full ingredients list:
- 2 baby fennel, trimmed, thinly sliced
- 2 cups arborio rice
- 2 cups reduced-salt chicken stock
- 2 lemons, zested
- 1/4 cup lemon juice, plus 1 tablespoon extra
- 1/2 cup grated parmesan
- 1/2 cup continental parsley, roughly chopped
- 400g cooked prawns, peeled, deveined
- 300g green beans, trimmed
- 300g butter beans, trimmed
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Spray a heavy-based casserole dish with oil and place over medium heat. Add fennel and cook, stirring occasionally, for 4–5 minutes, or until soft (but not coloured). Add rice and stir until well combined.
Step 2 Add stock, 2 cups water, half the lemon zest and ¼ cup lemon juice. Bring mixture to the boil, then cover and bake for 20–25 minutes, or until rice is tender and almost all of the liquid has evaporated. Stir parmesan, parsley and prawns through rice. Cover to keep warm.
Step 3 Meanwhile, steam beans until just tender. Drain. Add remaining lemon zest and lemon juice. Toss until well combined. Serve risotto with bean salad.
About this recipe
First published: March 2012