Lemon and fennel risotto
by Waitrose magazine
Ingredients
1 fennel bulb (about 330g)
1.2 litres vegetable stock
1 Sorrento lemon, zest and juice
1 tbsp olive oil
50g unsalted butter
1 onion, finely chopped
1 celery stick, trimmed and finely chopped
350g arborio risotto rice
150ml white wine
60g pecorino, finely grated
I love getting home from work to my fruit and veg bag full of fresh, organic produce, the surprise of ingredients has got me perusing my cook books again! Thank you,
— Laura, Heeley
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