Prawn, Fennel & Rocket Risotto Recipe

Introduction

This prawn, fennel, and rocket risotto is a delightful combination of fresh seafood and aromatic vegetables. Creamy and light, it balances the sweetness of fennel and the peppery bite of rocket, making it a perfect dish for a cozy dinner.

Ingredients

• 1.2 liters vegetable stock
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 large garlic clove, finely chopped
• 1 small fennel bulb, cored and finely chopped
• 300g risotto rice
• 300g peeled raw king prawns
• 1 lemon, ½ zested and 1 tablespoon juice
• 70g bag rocket

Instructions

1. Step 1: Put the vegetable stock in a large saucepan, bring it to a boil, then reduce the heat to let it simmer gently.
2. Step 2: Meanwhile, heat the olive oil in a separate large saucepan. Add the chopped onion, garlic, and fennel, and cook on low heat for about 10 minutes, until the vegetables soften without coloring.
3. Step 3: Stir in the risotto rice and cook for 2 minutes, stirring constantly until the grains are hot and slightly crackling.
4. Step 4: Increase the heat to medium and add the simmering stock one ladleful at a time, stirring continuously. Wait until the stock is mostly absorbed before adding the next ladleful.
5. Step 5: When the rice is nearly cooked, stir in the prawns, lemon zest, and season with salt and pepper. Continue adding stock and cooking for another 3 to 4 minutes until the prawns turn pink and the rice is tender.
6. Step 6: Remove the pan from heat and gently fold in the rocket and lemon juice. Check the seasoning, cover, and let the risotto rest for 2 minutes before serving.

Tips & Variations

• Use fresh prawns for best flavor, or substitute with cooked prawns if short on time—add them at the end just to warm through.
• If you prefer a creamier texture, stir in a knob of butter or a splash of cream at the end of cooking.
• Swap rocket for spinach or watercress if that’s what you have on hand.
• For extra depth, add a splash of white wine when cooking the rice before adding the stock.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or stock to loosen the texture. Risotto is best enjoyed fresh but can be refreshed this way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of prawns?

Yes, you can use any peeled raw prawns available. Adjust the cooking time as needed, as smaller prawns cook faster.

What if I don’t have rocket? What can I substitute?

Spinach, watercress, or arugula make excellent substitutes, adding a similar fresh, peppery flavor to the risotto.

Prawn, Fennel & Rocket Risotto Recipe

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★★★★★

4.7 from 705 reviews

• Author: Noah
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This prawn, fennel, and rocket risotto is a vibrant, flavorful Italian-inspired dish featuring creamy risotto rice cooked slowly in vegetable stock, combined with tender king prawns, aromatic fennel, and fresh peppery rocket. Enhanced with bright lemon zest and juice, it delivers a perfect balance of richness and zest for a comforting yet refreshing meal.

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Ingredients

Scale 1x2x3x

Broth and Base

• 1.2l vegetable stock
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 large garlic clove, finely chopped
• 1 small fennel bulb, cored and finely chopped

Main Ingredients

• 300g risotto rice
• 300g peeled raw king prawns
• 1 lemon, ½ zested and 1 tbsp juice
• 70g bag rocket

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Instructions

1. Prepare the stock: Place the vegetable stock into a large saucepan and bring it to a boil. Once boiling, reduce the heat to maintain a gentle simmer to keep it hot throughout the cooking process.
2. Sauté the aromatics: Heat the olive oil in a separate large saucepan over low heat. Add the finely chopped onion, garlic, and fennel, then cook gently for about 10 minutes until the vegetables soften without taking on any color.
3. Toast the rice: Add the risotto rice to the sautéed vegetables and stir continuously for 2 minutes over low-medium heat. This helps heat the grains and releases their starch, indicated by a subtle crackling sound.
4. Cook the risotto with stock: Increase the heat to medium. Begin adding the simmering stock one ladleful at a time to the rice mixture. Stir constantly and wait for the stock to be absorbed before adding the next ladleful. Continue this process, maintaining patience and stirring, which allows the rice to cook evenly to a creamy texture.
5. Add prawns and flavor: When the rice is nearly cooked, fold in the peeled raw king prawns, lemon zest, and season with salt and pepper to taste. Keep adding stock as needed and cook for another 3-4 minutes until the prawns turn pink and the rice is perfectly cooked but still al dente.
6. Finish and serve: Remove the saucepan from heat. Stir in the fresh rocket leaves and lemon juice to add a peppery freshness and bright acidity. Taste and adjust seasoning as necessary. Allow the risotto to rest in the pan for 2 minutes to let flavors meld, then serve hot.

Notes

• Use fresh, high-quality prawns for best flavor and texture.
• Adding stock gradually is key to achieving creamy risotto consistency.
• Do not rush stirring; slow and steady helps release rice starch.
• Rocket adds a peppery bite and should be stirred in last to keep its delicate texture.
• This dish pairs wonderfully with a chilled white wine like Sauvignon Blanc or Pinot Grigio.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: risotto, prawn risotto, fennel recipes, rocket salad, Italian main course, creamy risotto, seafood risotto, lemon risotto