Summary

Ingredients

• 1 liter vegetable stock
• 1 shallot (s)
• 4 tablespoon olive oil
• 350 g rice (risotto rice)
• 100 ml white wine
• 1 tuber fennel
• 1 pinch fennel seeds
• 1 pinch anise
• 2 cloves garlic)
• 50 g cheese (pecorino), freshly rated
• 1 lemon (organic lemon), the grated zest and the juice from it
• salt and pepper
• 12 shrimp (s) (cocktail shrimp)

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Instructions

1. Heat the vegetable stock in a saucepan. Peel and finely dice shallot.
2. Heat 2 tablespoons of olive oil in a pan, fry the shallot and risotto rice in it while stirring until translucent. Deglaze with white wine and gradually add the broth. Cook the rice for about 20 minutes (or depending on the instructions on the packet), stirring frequently.
3. In the meantime, clean the fennel, cut off the fennel greens and set aside. Cut the tuber crosswise into thin slices. Heat 1 tablespoon of olive oil in a second pan. Sweat the fennel seeds, anise and 1 crushed garlic clove in it. Add the fennel slices and sauté. Fold the steamed fennel, pecorino and lemon zest into the risotto approx. 5 minutes before the end of the cooking time. Season to taste with salt, pepper and lemon juice (add gradually).
4. Briefly fry the prawns in the remaining olive oil (1 tablespoon). Season with salt, pepper and the last crushed clove of garlic.
5. Arrange the risotto with prawns on plates and serve garnished with fennel greens.