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Lemon risotto with fennel and dill

Creamy lemon risotto with sweet fennel and fresh dill.
Bright, zesty, and rich with butter, parmesan, and a cool tang of creme fraiche.
Warm bowls of sunshine, finished with lemon zest and herbs.

dinner ⏱ 30 min 600 kcal / portion 84.0 g carbs / portion (estimated) vegetarian glutenmilk

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v2 · rb0e705f985 20260727Z1751 50 g butter 0.5 pieces onion 1 piece fennel 200 g risotto rice 750 ml vegetable stock 1 piece lemon grate 1/2 0.5 pieces dill 50 ml creme fraiche 15 g parmesan shaved 🍳 fry butter until grains glisten 🔪 chop onion 🔪 slice fennel 🍳 cook risotto rice 🍳 ⏱ 20 min add warm vegetable stock gradually and simmer until everything is in 🔪 clean the lemon and grate 1/2 for zest make lemon wedges 🔪 chop dill 🌀 stir in crème fraîche 🌀 combine risotto and garnish with dill 🔪 sprinkle over shaved Parmesan cheese and add lemon zest and wedges Lemon Fennel Risotto 🥘 vegetable stock creme fraiche parmesan half · 0.5 pieces half · 0.5 pieces
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Preparation steps

  1. fry butter until grains glisten
  2. chop onion
  3. slice fennel
  4. cook risotto rice
  5. add warm vegetable stock gradually and simmer 20 min until everything is in
  6. clean the lemon and grate 1/2 for zest
  7. make lemon wedges
  8. chop dill
  9. stir in crème fraîche
  10. combine risotto and garnish with dill
  11. sprinkle over shaved Parmesan cheese and add lemon zest and wedges

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