Lemon, fennel and basil risotto

Carolyn Robertson

Ingredients

5 cups	Chicken stock
3 Tbsp	Olive oil
1	Onion, finely diced
3 cloves	Garlic, chopped
2 cups	Arborio rice (Main)
1	Fennel bulb, large, finely sliced (Main)
2	Lemons, freshly zested and juiced (Main)
3 Tbsp	Basil leaves, sliced

Directions

1. Place the stock in a saucepan and bring to the boil, then turn down the heat and let stock gently simmer.
2. Heat a large heavy-based saucepan, add oil then onion and garlic.
3. Cook over a medium heat for 5 minutes until softened but not coloured.
4. Add risotto rice, stirring over heat for 2 minutes to toast, but not brown, rice. Stir in fennel.
5. Add one ladle of hot stock and stir with a wooden spoon. When the rice has absorbed the liquid, add another ladle of stock.
6. Repeat this process, continue to stir and keep adding hot stock until absorbed.
7. After 15-20 minutes the rice should be al dente (tender to the bite) and the mixture creamy.
8. Cover pan and leave to steam for 5 minutes.
9. Lastly stir in basil, lemon juice and zest and season with salt and pepper to taste.