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
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
— Emilia's - Ashburton
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