Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Place the rapeseed oil, chopped onion and chopped fennel into a large frying pan. Sauté over a medium heat for 7 minutes, or until the vegetables have softened and started to take on colour.
Add the garlic and rice and continue to stir for 2 minutes. Turn up the heat and add the wine. Continue stirring until all the liquid has been absorbed. Add a ladle of hot stock and continue to stir until the liquid is absorbed into the rice. Once you are down to the last ladle of stock, take the risotto off the heat and add the Parmesan and butter. Leave off the heat for 2 minutes to infuse the flavours.
Meanwhile boil the kettle. Place the chopped asparagus into a bowl and pour over the boiled water. Leave to stand for 1 minute. Drain very well and run them under cold water (this technique is called refreshing).
Finally add the asparagus to the risotto rice and give it a good stir. Season well with salt and pepper and serve with lemon wedges and chopped chives.
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The fennel, chives and lemon add a light note to this risotto. For a deeper more intense flavour replace these ingredients with chopped bacon and a drizzle of truffle oil.”