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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
