Prawn & Fennell Risotto

Name: Prawn & Fennell Risotto
Yield: 2 people
Cuisine: British
Ingredients: 1 Onion; 1 Fennell bulb; 1 Vegetable stockpot; 120 g Arborio risotto rice; Handful Spinach; Packet King Prawns; Half Lemon; 1 tablespoon Olive oil; 60 mls Single cream

Anthony Bradley @cook_7444874

Bristol

Prawn & Fennell Risotto

Anthony Bradley @cook_7444874

Saved

Ingredients

2 people

1Onion
1Fennell bulb
1Vegetable stockpot
120 gArborio risotto rice
HandfulSpinach
PacketKing Prawns
HalfLemon
1 tablespoonOlive oil
60 mlsSingle cream

Saved

Steps

1

Finely chop onion & fennell bulb
2

Boil kettle - add 400ml water to stock
3

Tablespoon olive oil - medium heat in pan
4

Add chopped onion and fennell bulb
5

Gently fry for 20 minutes
6

Add rice - stir fry for 2 minutes
7

Add half stock - lower heat to simmer
8

Add rest of stock and keep stirring for 20 minutes - add more water if looks dry
9

Taste rice to ensure it is cooked
10

Once cooked add prawns and squeeze half lemon
11

Cook for 4-6 minutes until prawns are cooked
12

Add cream & spinach one minute from the end