Asparagus and fennel risotto with ricotta and lemon
|1½ Ltr||Chicken stock|
|150 ml||Dry white wine|
|2||Shallots, finely diced|
|2 cloves||Garlic, finely chopped|
|1||Fennel bulb, core removed|
|2 cups||Arborio rice|
|2 Tbsp||Lime juice|
|1 bunch||Asparagus, trimmed and sliced|
|80 g||Parmesan cheese|
|1||Lemon, grated zest and juice|
|80 g||Ricotta cheese|
- Heat a deep pan, pour in the stock and wine and bring to a gentle simmer.
- Heat a fry pan and when hot, add the butter, shallots, garlic and sliced fennel. Let cook gently for 15 minutes then add the rice.
- Stir the rice to make sure the grains are covered with the butter, then ladle on the stock, one cup at a time while stirring constantly, making sure the rice is always just covered with the stock.
- Add the asparagus, parmesan, parsley and the zest and juice of the lemon. Stir to combine, then season with salt and freshly ground pepper to taste. Let cook gently for a further 5 minutes, adding more stock if necessary before serving with dollops of ricotta.