Ready for a great hit of carbs and protein to power you through your January? Look no further than this prawn and fennel risotto;
4 tablespoons of coconut or rapeseed oil
1 small bulb of fennel, chopped, plus 2 tablespoons fennel fronds, roughly chopped
1 small onion, chopped
2 cups Arborio rice
3/4cup dry white wine
Salt and black pepper
8 cups chicken or fish stock, warmed
1 pack of large uncooked king prawns
Parmesan, grated (about 1/3 cup)
Add your oil to a medium heat.
Add the fennel and onion. Cook, stirring frequently, until soft, 8 to 12 minutes.
Add the rice and stir until combined.
Add the wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the wine is evaporated, 1 to 2 minutes.
Add 1 cup of the broth at a time and simmer, stirring occasionally (and waiting until each addition is absorbed before adding the next), until the rice is tender, 20 to 25 minutes.
Add the prawns and cook, stirring, until opaque throughout, 2 to 4 minutes.
Remove from heat and stir in the Parmesan and add a touch more oil if needed.
Serve warm topped with the fennel fronds.