For ➋150 g risotto rice
50 cl warm vegetable stock
2 knobs of butter
50 g Parmigiano
1 small onion
splash dry white wine
1 lemon, juice & grated peel
1 fennel
75 g peas (frozen)
fresh basil
Chop the onion. Melt a knob of butter in a pan and fry the onion in it. Add the rice, stir and cook for a few m until it starts to turn translucent. Then deglaze with the white wine.
Clean and thinly slice the fennel and cut into strips. Add to the risotto rice. Then add a little of the stock and stir and wait until it is absorbed.
Grate the lemon and squeeze it. Add the juice and half of the grated lemon peel to the risotto rice as well. Meanwhile, keep adding stock little by little, stirring occasionally. Add the frozen peas after approx. 10 m. After a total time of about 20 to 25 m, the risotto is cooked, you may still have a little stock left.
Tear some basil into pieces and stir through the risotto together with the grated Parmesan and a knob of butter. Taste to see if the risotto might need a little more salt or pepper. When serving, garnish the risotto with some basil and grated lemon peel.
*For a non-vegetarian meal, it can be served with fried shrimps.
