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  Fennel and Prawn Risotto
1 Onion finely chopped
1 Fennel Bulb, finely sliced (reserve the green leafy bit from the top if you have any)
1/2 teaspoon of fennel seeds, crushed.
Approx 1 Pint of boiling veg stockOlive Oil
200g risotto rice
1 glass of dry white vermouth or dry white wine.
Cooked Prawns (as many as you like and any size)

Gently fry the onion on a low heat, in the olive oil, until soft.
Add the rice and fennel seeds, and fry for a minute while stirring.
Add the sliced fennel and stir.
Add the vermouth, and let it boil and reduce, stirring all the time.
Slowly, add the stock a ladle at a time, stirring after each addition until absorbed by the rice.
Keep going until the rice is cooked (about 20 mins) if you need more liquid, just use water from the kettle)
Stir in the prawns, and the chopped up fennel leaves/fronds, season to taste and serve.

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