Fennel & lemon risotto
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Risotto is a great all-in-one dish that you can flavour in lots of different ways. This quick and easy version uses buckwheat, instead of rice.
Ingredients
Fennel
2 individual
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, sliced
Garlic
1 clove(s), crushed
Buckwheat
250 g
Vegetable stock cube
1 cube(s), made up with 750ml hot water
Lemon
½ zest(s) of 1
Lemon Juice, Fresh
15 ml
Quark, fat free, plain
100 g
Parsley, fresh
1 tablespoon(s), chopped
Instructions
1
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.
2
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.
3
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.
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