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Food

Fennel, asparagus and cheese risotto

Preparation time
15 minutes
Cooking time
50 minutes
Serves
6

We love the simple nature of this risotto recipe, featuring fennel and asparagus. For a perfect wine pairing, the subtle flavours of Pinot G allow to flavours of the vegetables to be front and centre while the wines acidity helps to contrast the creamy texture of the richness of the dish.

INGREDIENTS

1 fennel bulb, trimmed

1 bunch asparagus, trimmed, cut into 4cm pieces

120g butter

Salt and white pepper to season

500ml chicken or vegetable stock

1 red onion, finely diced

1 clove garlic, crushed

250g Arborio rice

1 cup dry white wine

¼ cup cream

90g parmesan cheese, grated

1 tbsp roughly chopped flat leaf parsley leaves

Extra shaved parmesan for garnish

Salt and white pepper

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.
Food
Preparation time
15 minutes
Cooking time
50 minutes
Serves
6

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