Fennel and onion risotto bianco
Store cupboard staples meet fridge raid extras. It’s not traditional to add lemon zest to this dish, but I like the lift it gives 🍋
Fennel and onion risotto bianco
Store cupboard staples meet fridge raid extras. It’s not traditional to add lemon zest to this dish, but I like the lift it gives 🍋
Open in Cookpad AppSteps
- 1
Finely chop the onion, fennel and garlic, add to a large saucepan with a good drizzle of oil and fry gently until softened and translucent, season
- 2
Stir through the rice and fry until the rice is slightly translucent 1-2 mins stirring occasionally
- 3
Add the white wine and allow the rice to absorb it
- 4
Make sure your stock is hot, either by adding boiling water to a stock pot or warming through stock in a saucepan
- 5
Add a ladle of stock at a time and allow the rice to absorb completely before adding the next ladle. This will take about 20-25 minutes, stirring often
- 6
When the rice is aldente and creamy add the butter, beat it through the risotto then place a lid on the pan and allow it to sit for 3-4 minutes
- 7
Serve topped with Parmesan and a drizzle of olive oil if you like
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