Fresh and creamy risotto with fennel and lemon, a great combination!
Chop the onion. Melt a knob of butter in a pan and fry the onion in it. Add the risotto rice, stir and cook for a few minutes until it starts to turn translucent. Then deglaze with the white wine.
Clean and thinly slice the fennel and cut into strips and add to the risotto rice. Then add a little of the stock and stir and wait until it is absorbed.
Grate the lemon and squeeze it. Add the juice and half of the grater to the risotto rice as well. Meanwhile, keep adding stock little by little, stirring occasionally. After about 10 minutes, add the frozen peas. After a total time of about 20 to 25 minutes, the risotto is cooked, you may still have a little stock left.
Tear some basil into pieces and stir through the risotto together with the grated Parmesan and a knob of butter. Taste to see if the risotto might need a little more salt or pepper. Garnish the risotto with some basil and lemon zest when serving.Tip: delicious with some fried shrimp.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
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