This prawn and fennel risotto makes a great evening meal to share with friends and can be prepared in just 15 minutes!
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.
- 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.
- 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.
- 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.
- Remove from the heat and stir through rocket and lemon juice. Leave the risotto to rest for 2 minutes.
- Serve and enjoy!
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