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Zingy Fennel and Lemon Risotto

Zingy Fennel and Lemon Risotto

(5 MEAL)

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Chef Rachel has gone and knocked it out of the ballpark once again. This risotto is one of our best yet, combining warmth with the freshness of fennel and a pinch of lemon zest. We recommend getting a pestle & mortar for the kitchen so you can grind up the fennel seeds (they also look great on the kitchen counter). But if you don’t have one don’t worry - wrap the fennel seeds in a bit of clingfilm and WHACK them with the bottom of a saucepan. If anyone thinks you’ve lost your temper, give them a stern look at point towards the washing up.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Ingredients
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Nutritional information/ per serving
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/ per serving
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
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