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Prawn, Fennel and Rocket Risotto

This prawn and fennel risotto makes a great evening meal to share with friends and can be prepared in just 15 minutes!

Ingredients

1 onion (finely chopped) 1 large garlic clove (finely chopped) 1 small fennel bulb, 300g risotto rice, 300g peeled raw king prawns, 1 lemon ( ½ zested and 1 tbsp juice) 1.2l vegetable stock, 70g rocket.

Method

  1. Pour the stock into a large saucepan and bring to a boil, then lower to a simmer. Heat the oil into a large saucepan add your onion, garlic, fennel and cook on low heat for 10 minutes until softened.
  2. Add the rice and stir for 2 minutes until the grains are hot and making crackling sounds, increase the heat to a medium and start adding the stock, stirring constantly and making sure the stock has absorbed into the rice before adding the next ladleful.
  3. When your rice is almost cooked, add the prawns, lemon zest and some seasoning. Continue adding stock and cooking for another 3-4 minutes until prawns are pink and rice is cooked.
  4. Remove from the heat and stir through rocket and lemon juice. Leave the risotto to rest for 2 minutes.
  5. Serve and enjoy!

 

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