Author Notes
Wild fennel, wild asparagus, sweet peas, mushrooms and lemon combine in this very light and flavourful risotto. It's not a Cypriot recipe, but makes use of the spring time vegetables that are around in the farmers' markets at the moment. In Cyprus, spring lasts for a very short time, so this is a real treat to make and enjoy! —christina@afroditeskitchen
Ingredients
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1
cup arborio rice
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1/2
cup dry white wine
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2
tbs salted butter
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1
tbs olive oil
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1
finely chopped garlic clove
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4-5
finely chopped shallots
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juice of 1 lemon
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zest of 1 lemon
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1/2
cup fresh sweet peas
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1/2
cup chopped wild asparagus
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1/4
cup chopped fennel bulb
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1
tbs finely copped wild fennel shoots
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4
chopped mushrooms
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3-4
cups homemade vegetable or chicken broth
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1
tbs pecorino romano
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grated pecorino romano, lemon zest, roasted pumpkin seeds for garnish
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salt and pepper to taste
Directions
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Melt the butter and 1 tbs olive oil in a large sauce pan over medium heat. Add onion, garlic, chopped fennel bulb and a little salt. Cook for about 4 minutes until soft.
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Add rice and stir to coat for about 1 minute.
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Add white wine and 1/2 of the lemon juice. Stir and cook the rice mixture, allowing some of the liquid to be absorbed.
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Begin to add your vegetable or homemade chicken broth. Add one ladle at a time, adding a ladle after the liquid of the previous ladle is absorbed. This process should take about 18 to 20 minutes.
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During the last few minutes (about 15 minutes in), add your asparagus, sweet peas, wild fennel, mushrooms, remaining lemon juice, lemon zest (leave some for garnish) and 1 tbs grated pecorino romano. Add salt & pepper to taste.
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Garnish with lemon zest, grated pecorino romano and roasted pumpkin seeds.
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