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
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
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