Lemon and fennel risotto
by Waitrose magazine
Ingredients
1 fennel bulb (about 330g)
1.2 litres vegetable stock
1 Sorrento lemon, zest and juice
1 tbsp olive oil
50g unsalted butter
1 onion, finely chopped
1 celery stick, trimmed and finely chopped
350g arborio risotto rice
150ml white wine
60g pecorino, finely grated
I so love delving into my vegbox after it has been delivered so I can set meal plans for the week. I like that the vegetables are fresh, seasonal and come from nearby.
— Sally
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.