Looking for a dinner that feels a bit fancy but isn't a headache to make? This Prawn and Fennel Risotto hits the spot with creamy rice, tender prawns, and the subtle kick of fennel.
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Prawns and Fennel: It's a Match
Prawns and fennel might sound like an unlikely pair, but trust me, they're a winning combo. The sweet, slightly aniseed flavour of fennel cuts through the rich, juicy prawns perfectly. They balance each other out, making every bite interesting.
Then there's the risotto. Creamy, comforting, and just the right canvas to let the prawns and fennel shine. The starchy rice absorbs all the flavours and ties everything together in that classic, satisfying way only a good risotto can. Plus, a pop of lemon zest keeps things fresh, so it doesn't get too heavy.
Ingredients and Substitutes
- olive oil.
- small onion: we used a small brown onion, but shallots will work too. You may even replace onions with more fennel.
- risotto rice: we used arborio rice, but we typically recommend Carnaroli or Vialone Nano.
- lemon: choose unwaxed lemons, since we will use both lemon juice and zest.
- vegetable stock: stock cube or a stock pot. You may need to adjust the amount of stock needed based on the heat you cook on, the type of rice and whether or not you like a thin risotto.
- fennel: regular fennel or baby fennel will work. Have more fennel? Try Creamy Fennel Pasta or Prawn and Fennel Pasta With Cherry Tomatoes and Chilli next!
- parmesan: or other hard Italian cheese.
- king prawns: we used raw prawns, but you may use cooked prawns too, however, you only need to warm them in chilli oil, so it won't take more than 1-2 minutes.
- chilli flakes.
EXTRAS: We like stirring in some fresh parsley, spinach or rocket during the last minutes of cooking for a little extra colour and nutrition. If you want your risotto even creamier, stir in a tablespoon of unsalted butter alongside parmesan. For more aniseedy flavour, saute your onion with ½ teaspoon of crushed fennel seeds.
Step-By-Step Method
There are three main elements to this fennel risotto with prawns: prep work, making a creamy risotto and cooking the prawn. Ready? Let's jump in!
Step 1: How To Cut Fennel For Risotto?
First things first, let's tackle the fennel bulb. Start by trimming the fennel stalks off the top - don't throw away those fennel fronds though, they make a perfect garnish later.
Next, slice off any discoloured outer layers. You want the fresh, crisp part of the bulb for your risotto. Cut the bulb in half and carefully discard the core - it's a bit too tough for this dish.
Now, how you cut the fennel is up to you. If you prefer texture, go for small cubes. For a more delicate feel, slice it into super-thin strips. Either way, the flavour will be the same - it's all about how you like it. Once you've got your fennel prepped, you're ready to sauté it with the onions.
Step 2: Making Risotto
Heat 1 tablespoon of olive oil in a large frying pan or a large saucepan. Add the finely chopped onions and thinly sliced fennel and saute over low heat for 5 minutes until softened.
Increase it to medium heat, add the risotto rice and stir for 1-2 minutes until the rice turns translucent.
Pour in the lemon juice and stir to combine.
Add a ladleful of stock and stir until the stock is fully absorbed, then add the next ladleful of stock and carry on this way until the rice is cooked al dente.
Step 3: Prawns
When your risotto is almost cooked, heat the remaining oil with the chilli flakes in a small frying pan over medium-high heat.
Add the prawns and cook for 3-4 minutes, until the prawns are pink and fully cooked through. Take them off the heat immediately.
Step 4: Assemble
When the risotto is cooked, stir in the parmesan and lemon zest and cover the risotto with a lid. Let it rest for a couple of minutes.
Divide the fennel risotto between bowls, top with prawns and drizzle with a little chilli oil from the pan. Serve with extra parmesan cheese and freshly ground black pepper if desired.
Serve it with our Sourdough Focaccia With Fennel and Capers for an ultimate feast!
Shortcuts
If you're looking to shave off a bit of time, I've got you covered:
- Cook the prawns in the risotto: Skip the separate pan. Simply add the uncooked prawns to the risotto during the last 3-4 minutes of cooking. They'll cook through in the rice and soak up all that flavour. Easy peasy.
- Use pre-cooked prawns: If you're really short on time, grab some pre-cooked prawns. Just warm them through in the risotto or toss them in with the parmesan at the end.
Secrets to Creamy Risotto
We think there are FOUR main secrets to a good risotto. And the secrets lie with the rice and the stock!
- Rice for Risotto: Risotto rice needs to be short, starchy and able to withstand long cooking time. Some of the widely available varieties are Arborio and Carnaroli rice (and out of the two, we use Carnaroli for best results). Both types of short-grain rice are perfect for slow long cooking process, letting the rice infuse with all the flavours of stock without losing their shape.
- Toast the Rice: toasting the rice in a pan before adding any stock is an important step in any risotto preparation. The process seals the surface of the rice, helping it preserve its shape and retain the typical al dente texture that gives the final dish a slight chew.
- Keep the Stock Hot: Put your stock in a pan and keep it on low heat on a bare simmer. This ensures an even cooking temperature. If your stock cools down, it will prolong the cooking time and your rice may become soggy in the process.
- Add Stock Little By Little: Not adding all the stock at the same time allows the rice to release its starch at a slow rate, making the risotto creamy. Another advantage of adding the stock gradually is being able to control how much of the stock is actually needed before the rice is cooked.
Risotto Without Wine, Really?
Absolutely! Whilst wine improves the depth of flavour of your risottos, this Fennel Risotto tastes great without it! But if you have one of the two ingredients below, add it to the recipe to give it a little lift, and recreate some of the flavours of the wine without the price tag attached:
- Add 2 tablespoons of freshly squeezed lemon juice to your rice after toasting, before adding the stock.
- Add 1 tablespoon of white wine or cider vinegar to your stock.
If you insist on using wine, choose a dry white wine, like Pinot Grigio or Sauvignon Blanc.
More Seafood Risotto Recipes To Try Next Time
Prawn and Fennel Risotto
Ingredients
- 3 tablespoon olive oil
- 1 small onion finely chopped
- 140 g (¾ cups) risotto rice
- 1 lemon juice and zest
- 750 ml (3⅛ cups) vegetable stock hot
- 150 g (3.53 oz) fennel thinly sliced
- 20 g (¼ cups) parmesan finely grated
- 170 g (5.29 oz) raw king prawns shelled
- ¼ teaspoon chilli flakes
Instructions
- Heat 1 tablespoon of olive oil in a large frying pan. Add the finely chopped onions and thinly sliced fennel and saute over low heat for 5 minutes until softened.
- Increase the heat to medium, add the risotto rice and stir for 1-2 minutes until the rice turns translucent.
- Pour in the lemon juice and stir to combine.
- Add a ladleful of stock and stir until the stock is fully absorbed, then add another ladleful of stock and carry on this way until the rice is cooked al dente.
- In the meantime, heat the remaining oil with the chilli flakes in a small frying pan over medium-high heat.
- Add the prawns and cook for 3-4 minutes, until the prawns are pink and fully cooked through. Take them off the heat immediately.
- When the risotto is cooked, stir in the parmesan and lemon zest.
- Divide the fennel risotto between bowls, top with prawns and drizzle with a little chilli oil from the pan. Serve with extra parmesan cheese if desired.
Nutrition
Leave a Reply