Lemon and fennel risotto
by Waitrose magazine
Ingredients
1 fennel bulb (about 330g)
1.2 litres vegetable stock
1 Sorrento lemon, zest and juice
1 tbsp olive oil
50g unsalted butter
1 onion, finely chopped
1 celery stick, trimmed and finely chopped
350g arborio risotto rice
150ml white wine
60g pecorino, finely grated
The powerful flavours and amazing vibrancy of colour of the herbs and vegetables is second to none; I got excited for the first time in years about parsley such was the quality of flavour and smell!
— Scott, owner Shepherd Shack
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