Prawn, Fennel and Broad Bean Risotto
Prep time 15 minutes
Cook time 45 minutes
1 tbsp Olive oil
1 Fennel, finely sliced and save the fronds
300g Risotto Rice
1L Fish or Vegetable Stock
1 tbsp Butter
50g Parmesan, grated
100g King Prawns
400g Broad Beans, shelled and podded
In a large pan, heat the olive oil and fry the fennel gently for at least 15 minutes until the fennel is completely soft. Add in the risotto rice and stir well to combine. Add the stock to a small saucepan and keep simmering while you cook.
Using one ladle at a time, add in the stock, stir well and cook out each ladle of stock before adding the next. Once all the stock as been absorbed but one ladle, check that the rice is cooked, it should be a little al dente and then add in the rest of the ingredients with salt and pepper and stir well to combine. Add the final ladle of stock and turn off the heat and place a lid onto the pan and allow to sit for 10 minutes. Serve immediately once rested with the fennel fronds on top.