Lemony fennel risotto with feta

Ingredients for 2 servings:

• 130 g rice (risotto rice)
• 1 onion(s)
• 2 garlic cloves
• 1 fennel
• 1 lemon(s), untreated, juice and zest
• 500 ml vegetable stock, possibly more
• 100 g feta cheese
• 1 tbsp butter
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Quarter the fennel, remove the stalk and cut into fine strips, dice the onion and finely chop the garlic. Then heat a generous amount of olive oil in a pan. Brown the fennel, adding the onion and garlic just before it starts to brown. Add the rice and sauté briefly, then deglaze with the first ladle of vegetable stock. Then add the lemon. Finely grate the zest and squeeze out the juice, then add it too. Simmer over medium to low heat, adding more stock frequently and stirring often to ensure everything is nice and creamy. After about 20 minutes (when the rice is soft but still has a bit of bite in the middle), add the finely diced feta. Once it has dissolved, remove the pan from the heat and stir the cold butter into the risotto. Season with salt and pepper.