Asparagus and fennel risotto with ricotta and lemon

Asparagus and fennel risotto with ricotta and lemon. Photo / Babiche Martens

Serves 4

1.5 litres chicken stock
150ml dry white wine
100g butter
2 shallots, finely diced
2 cloves garlic, finely chopped
1 fennel bulb, core removed
2 cups arborio rice
1 bunch asparagus
2 Tbs fresh lime juice
1 bunch asparagus, trimmed and sliced
80g parmesan
2 Tbs parsley
Grated zest and juice of one lemon
Salt and freshly ground black pepper
80g ricotta

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.