Fennel, lemon, pea and prawn risotto

Prep 0 h : 10 m
Cook 0 h : 30 m


  • 1 litre chicken stock

    250ml water

    90g butter

    150g brown onion, finely chopped

    130g fennel bulb, finely chopped, fronds reserved

    125ml non alcoholic white wine

    300g Arborio rice

    4 tbsp frozen peas

    1 tbsp finely grated lemon rind

    500g medium-size prawns, shelled and deveined with tails intact

    1 clove garlic, crushed


  • Bring stock and the water to the boil in a medium saucepan.

    Reduce heat to low; simmer, covered.

    Meanwhile, heat 60g of the butter in a large saucepan over medium heat; cook onion and fennel, stirring, for 5 mins or until tender.

    Add non alcoholic wine; simmer, for 3 mins or until reduced by half.

    Add rice; stir to coat in mixture.

    Add 1 cup of the hot stock; cook, stirring gently, over medium heat until liquid is absorbed.

    Continue adding stock in 1-cup batches, stirring, until stock is absorbed after each addition. (Total cooking time should be about 25 mins or until rice is tender.) Stir in peas and rind; season to taste.

    Meanwhile, heat remaining butter in a large frying pan over medium-high heat; cook prawns with garlic, for 2 mins or until prawns change colour.

    Serve risotto topped with prawns and reserved fennel fronds.

    Accompany with lemon wedges and garnish with baby sorrel leaves, if you like.