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Photo of Baked fennel and lemon risotto by WW

Baked fennel and lemon risotto

Total Time
50 min
10 min
40 min
This rich, warm risotto is brightened up with fennel and lemon. Serve with pecorino cheese and peppery rocket leaves


Vegetable stock

4 cup(s)

Olive oil

1 tbs


2 whole, thinly sliced, washed


2 clove(s), crushed

Arborio rice

2½ cup(s)

Fennel bulb(s)

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


100 g


  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.


TIP: Risotto can be prepared a couple of hours ahead. Follow steps 1 and 2 and then bake for 20 minutes only. Cool with lid removed. Reheat in oven just before serving for 15 minutes or until hot, then add peas and cheese as recipe directs. Add a little extra stock if risotto seems too dry before reheating.