Asparagus and fennel risotto with ricotta and lemon

Asparagus and fennel risotto with ricotta and lemon

Viva 18/11/2010

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Serves 4

Ingredients

1½ Ltr Chicken stock
150 ml Dry white wine
100 g Butter
2 Shallots, (finely diced)
2 cloves Garlic, (finely chopped)
1 Fennel bulb, (core removed)
2 cups Arborio rice
1 bunch Asparagus
2 tbsp Lime juice
1 bunch Asparagus, (trimmed and sliced)
80 g Parmesan cheese
2 tbsp Parsley
1 Lemon, (grated zest and juice)
1 Salt & freshly ground pepper
80 g Ricotta cheese

Directions

 

  1. Heat a deep pan, pour in the stock and wine and bring to a gentle simmer.
  2. 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.
  3. 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.
  4. Add the asparagus, parmesan, parsley and the zest and juice of the lemon. Stir to combine, then season to taste. Let cook gently for a further 5 minutes, adding more stock if necessary before serving with dollops of ricotta.

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