Save to your scrapbook
Fennel and Spinach Risotto, with Lemon and Garlic Pangrattato
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Pangrattato are breadcrumbs, which, fried in flavoured oil, make a delicious alternative to Parmesan when sprinkled over risotto or pasta. You could use any wilted leaf here in place of the spinach: try watercress or rocket, or cavolo nero in winter (you'll need to cook this first).
Serves: 4
This recipe was first published in April 2005.
Average user rating