Fennel, asparagus and cheese risotto

METHOD

1. Trim the green stems from the fennel bulbs, peel the exterior layer off the fennel, reserve for stock. Finely slice the softer layers (using a mandolin is easiest). Gently cook the fennel and asparagus in half the butter until soft. Season then reserve.
2. Heat the stock in a saucepan and add the fennel stems and outer layers.
3. Simmer for 20 minutes, strain. Return the stock to the stove and keep on a low simmer until required.
4. In a new pot, melt 30g of the butter and sauté the diced onion and garlic without colouring them. Add the rice to the pan and heat until warm, stirring to coat rice in the butter. Increase the heat and add the wine, then gradually add the hot stock while gently simmering the rice until cooked ‘al dente’ and almost dry (approx 30 minutes).
5. Add cream, then fennel and asparagus. Stir for 1-2 minutes then add the remaining butter and cheese and adjust seasoning. Garnish with parsley and extra parmesan.