FENNEL & ARTICHOKE RISOTTO

I spotted fennel at the weekend fresh food market on several occasions this winter, but was rather scared to cook with it, as I had heard that it had a somewhat liquorice and aniseed quality. I was pleasantly surprised when I decided to take the leap and purchase a large fennel bulb from the Westend markets. Dusting off my Women’s Weekly The Complete Cook, I learnt that fennel is both a vegetable and herb, as its downy leaves can be chopped and used in salads, sauces, soups, rice dishes and fresh salmon like its relative dill. The tops of the fennel bulb can be used as a bed to steam fish and the bulb of the fennel (the part that I used in this recipe) has infinite uses. The bulb can be sautéed, grilled, roasted and stir-fried. I recommend cooking fennel as it does soften the strong aniseed flavour and brings out its natural sweetness. So the lesson here is to experiment with new vegetables, as you never know what you never try. 

INGREDIENTS

• 1 x 400g tin artichokes, drained, rinsed and roughly chopped
• 1/2 a large fennel, trimmed of leaves, washed well and roughly chopped
• 1 tablespoon dairy-free margarine, such as Nutalex 
• 1/4 cup dry white wine
• 5 cups vegetable stock (preferably Massel brand)
• 1 leek, washed and finely chopped
• 2 cups arborio or doongara rice 
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, finely chopped, plus extra, if desired

COOKING 

1. Heat margarine in a large saucepan and add fennel and leek. Cook, stirring, for 3-4 minutes or until leek and fennel have softened but are not burnt. 

2. Add rice and stir ingredients to combine. Pour vegetable stock and wine into the pan. Bring to the boil, then reduce heat to a simmer, adding artichoke pieces. Cook for 20 minutes or until rice is absorbed and no liquid remains. Remove heat and place risotto in a large serving bowl. 

3. Meanwhile, heat a small frying pan over low to medium heat. Add lemon juice and parsley to the pan and stir frequently until warmed. Remove from heat and drizzle over the top of the risotto. Serve with extra fresh parsley, if desired. 

Serves / 6

Total Preparation time / 10 minutes 

Total Cooking time / 30 minutes