Food Sounds x Adam's Apple - Lemon & Fennel Risotto

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A summery and zingy dish to remind you of the sunshine we had last month!

These flavours would be great as a pasta, prawns, as a thinly shaved raw salad with olive oil, salt & pepper or on the side of roasted pork joint. You can also make the leftover risotto into fantastic arancini balls!

All Food Sounds recipes come with a QR code, this takes you to a hand-picked playlist for this dish - the soundtrack to get you boppin while your choppin!

Listen on Spotify: A taste of fresh sounds to accompany this months dish - Lemon & Fennel Risotto

Ingredients

Adam’s Apple:

1x fennel bulb finely sliced (keep fronds to garnish)

1 x white onion finely chopped

2 x celery stalk finely chopped

1 x garlic clove finely chopped

Zest of 1 unwaxed lemon

200g of risotto rice

600ml of vegetable stock

Other:

30g grated parmesan

1 knob of butter

Glug of olive oil

175ml of white wine

Method:

1. Chop your vegetables, remove the stalked top of the fennel bulb. Keep the green fronds aside for garnishing later.

2. Gently soften the fennel, celery, onion & garlic on a medium heat for 5-10 minutes in the oil & melted knob of butter.

3. Once softened, add the risotto rice and stir in thoroughly coating the rice. Fry until the rice becomes slightly translucent.

4. Once the rice has a translucent edge add the glass of wine. Continually stir until this has been absorbed and the alcohol cooked off.

5. Now begin to add your stock slowly in ladle amounts. Stir each pour of stock in and once fully absorbed add the next pour.

6. Once all the stock has been absorbed add the grated parmesan & grated lemon zest.

7. Garnish with black pepper and fennel fronds. Enjoy!