Fennel & lemon risotto
Calorie controlled cooking spray
1 large, sliced
1 clove(s), crushed
Vegetable stock cube(s)
1 cube(s), made up with 750ml hot water
½ zest(s) of 1
Lemon Juice, Fresh
Quark, fat free, plain
1 tablespoons, chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the fennel bulbs into quarters and cut out the core. Put on a baking tray, mist with cooking spray and season. Roast for 20-25 minutes. Allow to cool slightly, then slice half the fennel thinly, and set the rest aside.
- Meanwhile, mist a heavy-based saucepan with cooking spray and cook the onion for 5 minutes until softened. Add the crushed garlic clove, cook for 1 minute, then add the buckwheat and sliced fennel.
- Add 750ml vegetable stock stirring regularly until all the liquid is absorbed and the buckwheat is tender – about 12-14 minutes. Stir in the lemon juice and the quark. Top with the remaining fennel quarters and sprinkle over the parsley and lemon zest to serve.