Lemon, Coriander & Fennel Risotto

Number of Portions
Lemon, Coriander & Fennel Risotto


- 2 tbsp oil
- 1 small onion, finely diced
- 1 head fennel, finely sliced, reserving tops for garnish
- 250 grams risotto rice
- 125 ml white wine
- Juice of 1 lemon
- 900 ml chicken stock
- 50 ml double cream
- 1 tbsp Ground Coriander
- 25 grams butter (optional)
- 25 grams Parmesan cheese, grated


A delicious creamy risotto with the zesty flavours of lemon and coriander leaf paired with the aromatic anise flavour of fennel.

Heat the oil in a pan and gently fry the onions and fennel for 2 minutes until they begin to soften. Add the risotto rice and cook for another 2 minutes until the grains begin to turn translucent. Add the white wine and the lemon juice, bring to a simmer and cook until absorbed.

Stir in the chicken stock a ladleful at a time until all the stock has been absorbed and the rice is cooked, stirring frequently.

Stir in the cream, Coriander Leaf and butter, then serve finished with grated Parmesan and garnished with the fennel tops.


This risotto is delicious served with smoked chicken breasts, available at most supermarkets.