Risotto with Fennel and Prawns
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g butter
- 1 tablespoon oil
- 1 medium onion (s)
- 2 cloves garlic
- 0.5 teaspoon ½ fennel seeds, finely ground
- 1 pinch turmeric
- 1 large fennel bulb (s)
- 300 g risotto rice, e.. Arborio
- 100 ml white wine, dry
- 1 liter chicken broth or vegetable broth
- 25 g butter
- 50 g parmesan cheese
- 250 g shrimp (s), cooked
- 25 g butter
- 0.5 ½ lemon (s), juice and zest
Print Recipe
Pin Recipe Instructions
- Clean, quarter or eighth of the fennel and remove the hard part, then cut across into fine strips. Finely dice the onion, finely grind the fennel seeds in a mortar with the turmeric, grate the parmesan, grate the lemon peel and squeeze out the juice. Strip off the fennel greens and save.
- Heat the butter and oil, sweat the onion in it. Press in the garlic and add the spices and sauté briefly. Add the fennel, mix everything well and stir in the rice. Steam everything for a few minutes, stirring constantly. Deglaze with dry white wine, alternatively 100 ml water and approx. 2 tablespoons white wine vinegar and simmer while stirring until the liquid has almost evaporated. Pour hot broth in cups and cook into a risotto for 20-30 minutes. Add the lemon juice and zest. In the end, the rice shouldn`t be boiled dry, but rather resemble a thick soup.
- When the rice is done with a firm core, pull the pot off the stove. Mix in the rest of the butter, parmesan and the shrimp cut into pieces and let stand for a few minutes.
- If necessary, season with salt and serve immediately garnished with fennel greens.
- A lot is enough as a main course for 3 - 4 people or as an intermediate course or starter depending on the menu sequence.
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