Prawn, Fennel, & Rocket Risotto Recipe
Prawn, Fennel, & Rocket Risotto
Kitchen Science
4
15 minutes
35 minutes
391
This prawn and fennel risotto is perfect for a dinner party or special occasion. Packed with flavor and nutrients, it gets an extra kick from lemon zest and rocket, adding a refreshing burst of flavor.
Plus, risotto is known for its ability to aid in weight loss, making this recipe a great choice for anyone looking to shed a few pounds or improve their overall health. With its complex and delicious flavors, this dish will be a crowd-pleaser!
So why wait? Get cooking today and enjoy your next meal full of prawns, fennel, and rocket!
Ingredients
- 1 ½ liter Vegetable stock
- 1 tbsp Oil
- 1 Finely chopped onion
- 1 Large clove of garlic, coarsely chopped
- 1 Tiny fennel bulb, peeled and cut
- 300g Risotto rice
- 300g Raw king prawns, peeled
- 1 Lemon, 0.5 tbsp zest, and 1 tbsp juice
- 70g Bag Rocket
Directions
- Stir in the rice for 2 minutes or until it is heated and cracking. Increase the heat to medium and add the stock one ladleful at a time, stirring constantly and ensuring the stock has soaked into the rice before adding the next.
- Add the prawns, lemon zest, and spice to the rice when it's almost done. Cook for 3-4 minutes more until the prawns are pink and the rice is done. Take the pan off the heat and add the rocket and lemon juice. Season to taste, then set aside for 2 minutes to allow the risotto to absorb the flavors.