Dinner

Fennel and Prawn risotto is for Dinner.

Fennel and Prawn risotto takes several minutes to prepare.

Fennel and Prawn risotto takes several minutes to cook.

Fennel and Prawn risotto makes 4 servings.

The ingredients for Fennel and Prawn risotto are:

2 cups stock
1 tbsp olive oil
1/2 bulb fennel trimmed and diced
1/4 cup white wine
400g prawns, peeled
1tbs lemon juice

Here is how you make Fennel and Prawn risotto:

bring stock to simmer in a pan. In a separate pan heat oil and add garlic and fennel, stir often for about 10 mins. Add rice to pan and coat in oil, stir for 2-3 mins until rice become transparent. Add wine and simmer until most of the liquid evaporates. Add a ladleful of stock to rive and stir frequently until most of the stock is absorbed. Repeat until about 2/3 stock is used. Add prawns and cook, adding remaining stock by the ladleful until the rice is tender and creamy and prawns are cooked. Stir in lemon juice and season. Eat.Serving Size: Serve 4Number of Servings: 4Recipe submitted by SparkPeople user CYGNATIUS.

The nutritional information for Fennel and Prawn risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 352.7

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 218.6 mg
• Total Carbs: 43.7 g
• Dietary Fiber: 0.9 g
• Protein: 23.1 g