Baked fennel and lemon risotto
10
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
This rich, warm risotto is brightened up with fennel and lemon. Serve with pecorino cheese and peppery rocket leaves
Ingredients
Vegetable stock
4 cup(s)
Olive oil
1 tbs
Leek
2 whole, thinly sliced, washed
Garlic
2 clove(s), crushed
Arborio rice
2½ cup(s)
Fennel
2 small, thinly sliced
Fresh lemon rind
2 tsp, finely grated
Frozen green peas
1½ cup(s), thawed
Pecorino cheese
90 g, (1 cup), grated
Rocket
100 g
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Place stock and 2 cups (500ml) water in a medium saucepan over medium heat. Bring to the boil. Remove from heat and cover to keep warm.
2
Meanwhile, heat oil in a large flameproof casserole dish over medium heat. Add leek and garlic and cook, stirring, for 5 minutes or until softened. Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Add fennel, rind and hot stock mixture and bring to the boil.
3
Cover and bake for 35-40 minutes or until the rice is just tender and the liquid is absorbed. Stir in peas and cheese and stand, covered, for 5 minutes. Serve risotto topped with rocket.
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