
Lemon Risotto with Fennel and Parmesan Recipe
Our Lemon Risotto with Fennel and Parmesan Recipe is a light risotto as we use salted water instead of stock. The risotto has nice color and bright flavor thanks to the lemon zest. The dish pairs great with shrimp!
This recipe is property of GreatChefRecipes.com
Ingredients:
1/2 teaspoon kosher salt, plus more to taste
1 medium onion, finely chopped
1 small fennel bulb, quartered, cored and thinly sliced (fronds reserved)
2 oil-packed anchovy fillets, chopped
3 tablespoons extra-virgin olive oil
3/4 cup arborio rice
1/4 cup Pernod
1/2 cup Parmesan, finely grated
3 tablespoons chilled unsalted butter, cut into pieces
1 tablespoon fresh lemon juice
1 large lemon, zested
Freshly ground black pepper
Directions:
1. Bring a large pot of salted water to a boil.
2. In a large skillet or saucepan, add olive oil over medium heat.
3. When shimmering, combine onion, fennel, anchovy, and cook until softened (5 minutes).
4. Add rice and cook, stirring constantly, until lightly toasted (3 minutes).
5. Pour in Pernod and cook, stirring constantly, until almost completely absorbed.
6. Add 1 cup hot water and cook, stirring occasionally, until absorbed.
7. Continue adding hot water 1 cup at a time, stirring frequently, until rice is al dente, about 15 minutes total. (Taste a grain to check for doneness.)
8. Remove from heat and stir in Parmesan, butter, lemon zest and juice.
9. Stir vigorously until butter and cheese are melted, and risotto is creamy.
10. Season with salt and pepper to taste.
11. Top risotto with freshly ground black pepper and some fennel fronds.
12. Garnish with additional Parmesan and a squeeze of fresh lemon juice.
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