Photo of Fennel & lemon risotto by WW

Fennel & lemon risotto

7
6
0
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
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 bulb(s)

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 large, sliced

Garlic

1 clove(s), crushed

Vegetable stock cube(s)

1 cube(s), made up with 750ml hot water

Lemon(s)

½ zest(s) of 1

Lemon Juice, Fresh

15 ml

Quark, fat free, plain

100 g

Parsley, fresh

1 tablespoons, chopped

Buckwheat

250 g

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.