Ingredients

Method

• 1 fennel bulb, finely chopped
• 1 large, ripe Hass avocado
• 2 T lemon juice
• Sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• 300 g risotto rice
• 1⁄2 cup dry white wine
• 4 cups fish or vegetable stock (or a mixture), warmed
• 200 g Woolworths frozen prawns, cooked, peeled and at room temperature
• 2 T fennel fronds, chopped

Method

Ingredients

Finely chop the fennel bulb. Chop enough of the fronds to make 2 T and set aside.

Slice the avocado lengthways into quarters, then peel and slice across. Moisten with lemon juice and season. Set aside.

In a suitable pan, gently soften the fennel in the olive oil. Add a little more oil if necessary but keep it pale.

Stir in the rice, adding a little more oil if necessary. Stir well. Pour in the wine and cook, stirring, over a fairly brisk heat until absorbed. Do the same with the stock, adding 1 cup at a time, until the rice is swollen and tender – with just a bit of a bite. It should take about 20 minutes. The stock shouldn’t be too strong as it reduces during cooking.

Add the prawns, avocado and fennel fronds. Cover tightly, reduce the heat to low and allow to stand for 5 minutes or until warmed through. Season to taste.

Cook's note: This is such a subtle dish, with a pleasing mix of some of my favourite flavours.

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