Risotto with fennel and green asparagus
- 1 liter vegetable stock
- 1 bulb of fennel
- 1 teaspoon of butter
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 clove of garlic, minced
- 300 g / 10.6 oz Arborio or risotto rice
- 100 ml / 3 ½ fl oz sherry
- 1 lemon
- 300 g /10.6 oz green asparagus, cut into sections
- 50 g / 1.8 oz grated Parmesan
- 40 g / 1.4 oz butter
- Salt and pepper
- 1 lemon, cut into wedges
Bring the stock to a boil. Wash the fennel and remove the bitter heart. Cut the fennel into small pieces. Reserve some of the fennel leaves as a garnish.
Heat the butter and olive oil in a heavy-based pan and sauté the shallots, fennel and garlic until transparent. Add the rice and stir continuously until it also becomes transparent. Deglaze the pan with the sherry and stir until it has been absorbed by the rice.
Add the hot stock to the rice a ladleful at a time, stirring constantly. Squeeze the lemon over the rice. Keep adding stock after the rice has absorbed all of the liquid in the pan.
After 10 minutes, add the asparagus. Simmer for another 10 minutes until all of the stock has been absorbed and the rice is creamy and tender.
Stir in the Parmesan and butter. Season with salt and pepper. Garnish with fennel leaves and lemon wedges.