This creamy fennel and lemon risotto is light, fresh, and full of flavour — the perfect Italian comfort food you can make at home! 🥄✨
The sweet, delicate fennel pairs beautifully with the zesty lemon, and a touch of Parmigiano Reggiano makes it luxuriously creamy.
Whether you’re cooking for family, friends, or just treating yourself, this risotto is a winner.
It’s simple, affordable, and packed with restaurant-quality flavour!
🍋 What you’ll love about this recipe:
Fresh, bright taste from fennel and lemon
Creamy texture without heavy cream
Great for lunch, dinner, or entertaining guests
If you try this recipe, let me know in the comments what you think!
Don’t forget to LIKE 👍, SUBSCRIBE 🔔, and SHARE for more easy recipes.
#Risotto #ItalianFood #EasyRecipes #ComfortFood #FennelRecipes #LemonRisotto
Hello and welcome to another video. Today I’m going to cook something delicious out of this fennel we got from our garden. And this is a very beautiful, nice looking fennel. Smells amazing. And I thought why not make something special. It’s usually used in stir fries. However, today I’m going to use it in a risoto. I’m going to make risoto with fennel and lemon. Now, we are fans of Italian cuisine. So, most of the recipes and the meals you will probably see on this channel and that we are usually making in our house are Italian. Some of them they are traditional, but some of them we leave some room to interpretation. Yeah, cooking is uh subjective. So, you can leave your own fingerprint in there. Now along this fennel, I’m going to use lemon risoto. We have our risoto brought from Italy a few months ago, but you can also find it in the UK in Tesco or sometimes in Aldi if they have like the Italian wick. Other than that, I’m going to use parmyo butter, olive oil, and some chicken stock. You can also use vegetable stock, but apparently I’m out of vegetable stock, so I’m going to use chicken stock. Now, let’s start cooking. I actually forgot to mention an onion. You can use a red onion or a shallot. I’m going to start chopping it up. Next thing is my fennel. So, I’m also going to chop this up roughly. First thing, I’m going to cut it in half. As you can see on the inside here, it has some extra hard bits which I’m going to remove. This is way too hard to eat. And now that is settled, I’m going to start chopping it in rough pieces. Now there is my fennel all done. Now I have few lips. This I’m going to use for the garnish. So I’m going to roughly chop this as well. And I’m going to add these at the end in the plate. Now over there I have the hot stock. Once your pan is nice and hot, turn down the heat to a low medium. Add some olive oil. A good amount of it. And start with the onions. Leave them a minute or two until they become nice and soft. Just don’t leave them to stand halfway or every now and then. Give them a mix. When you see that they are nice and soft, you can add the fennel. Mix it together. And you can leave it for few minutes again. Mix once in a while. Now when the fennel is also soft, you can start adding the lemon. Here I have two lemons and the rice. Here I have around 260 grams of rice. Now mix it all together. And leave it for 3 4 minutes, something like that. You probably noticed so far that I didn’t add any salt or pepper. That’s because I know my stock is salty. My parmyo is salty. And I’m going to see if I need to add towards the end. Okay, it’s time to add the stock now. Add little by little. First time just enough to to submerge the rice. Not too much. Something like this. From this point, make sure it never dries off. You always want to have some liquid in the pan. And every two, three minutes or so, depends on the pan and on the fire. You need to add a bit more stock. As you can see, my pan is getting dry now. So, I’m going to add more stock. Now, for this recipe, I have around one lit of stock. It’s going to take maybe 10 minutes once you start to add the stock because you already part cooked the rice. After about 10 minutes or so, depends how much rice you have. It should look the rice should look nice and fluffy and everything coming together as a creamy risoto. Now, I want to make sure most of the liquid is incorporated. So, I don’t want it runny like this. But at the same time, I want to make sure the rice is not overcooked. It’s slightly al dente. Okay, now my risoto is ready. You can see it’s no longer runny like a soup. It holds together. It’s nice and a bit al dente. The next thing I’m going to do, I’m going to take my parameo and start waiting around. Now, I’m not measuring it. I’m just going by my personal preference and taste. Okay. And I will also add my butter. Give it a stir. If you feel like it started to stick, just add a little bit more stock. Not too much. Keep stirring until everything is combined. Now you can give it a taste and see if it needs any salt. I have to say because of the butter, the stock, and the parameo, mine is perfectly balanced even though it’s a generous amount of fennel. It’s not too much. It’s not way too strong. It’s really balanced. At this point, I’m going to turn on the fire and I’m going to put a lid for about 10 minutes. Now, after 10 minutes, we can start plating it. Add a bit more parmyo, bit of fennel leaves and some olive oil. Hanky, daddy. Okay, now dinner is served. Let’s see the test. Right. So, first, what am I having? Risoto with fennel and lemon and a bit of parmyo. Oh, so no meat. H definitely like it. M. Mhm. Is the fennel fennel and lemon? Is the fennel too strong. Quite strong. Yeah. So, it’s not that strong. Could do a bit more next time. Oh, this is perfect on this this heat. What? Yes, this is amazing. If you like this video, don’t forget give me a like, subscribe, and I’ll see you next time. Bye.
Dining and Cooking