Lemon and Fennel Risotto


  • 1-1.2 litres vegetable stock
  • 1 lemon
  • 65g butter
  • 1/2 small onion, finely sliced
  • 2 celery sticks, finely chopped
  • 1/2 fennel, trimmed and chopped
  • 225g arborio risotto rice
  • 2 tbsp sage, finely chopped
  • 50ml dry white wine
  • 2 tbsp double or single cream
  • 50g parmesan, finely grated


Bring the stock to the boil in a large pan, then turn heat to low. Meanwhile, grate the zest from the the lemon. Melt 50g of the butter in a medium pan with a lid. Stir in the onion and a little salt and pepper, then cover and cook over a low heat for 5 minutes. Uncover, stir in the celery, fennel and most of the lemon zest. Cook for 5 minutes. Stir in the rice and chopped sage, and cook for 1 minute. Add the wine and simmer gently, stirring, until it has been absorbed by the rice. Add a ladel of hot stock and stir until absorbed, then add another. Continue this process for 30-35 minutes, stirring constantly, until the rice is creamy and tender but still has a little bite. Turn off the heat and stir in the cream, remaining lemon zest and butter, and parmesan. Season to taste with salt and pepper. 

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