Description
A delightful Fennel & Lemon Risotto topped with crispy prosciutto, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 bulb fennel, trimmed and diced
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 lemon, zested and juiced
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 4 ounces prosciutto, sliced thin
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, heat the broth over low heat and keep it warm.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced fennel, cooking until softened, about 5 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
- In a separate pan, cook the prosciutto over medium heat until crispy, about 4-5 minutes. Drain on paper towels.
- Serve the risotto in bowls, topped with crispy prosciutto and garnished with fresh parsley.
Notes
- For a creamier risotto, you can add an additional ¼ cup of Parmesan cheese just before serving.
- To make it vegetarian, omit the prosciutto and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Fennel & Lemon Risotto with Crispy Prosciutto, Risotto, Italian cuisine