Caramelised Fennel and Wilted Spinach Risotto with Lemon and Chilli
- Zephanie Cole
- Jun 21, 2015
- 2 min read
This dish is light, fresh and so creamy. I recommend serving it up with some warm crusty bread!
Ingredients:
2 Handfuls of Arborio Risotto Rice
1 Large Bulb of Fennel and the Tops
2 Large Handful of Spinach
2 Cloves of Garlic
1tsp of Dried Assorted Chilli Flakes
Large Knob of Butter
Tsp of Black Peppercorns
Sprinkle of Sea Salt
1 Small Jug of Good Quality Chicken/Vegetable Stock
Small Glass of White Wine
6-7 Wild Mushrooms
3 Tbsps of Olive Oil
Grated Parmesan Cheese
4-6 Pink Peppercorns
Method:
In a large saucepan, melt a generous chunk of butter, season it with salt and pepper and add thinly sliced pieces of fennel and the fresh spinach. As it simmers gently on a low heat, add the chilli flakes, crushed garlic and olive oil.
After about ten minutes, when the fennel is sweet and creamy and the spinach has completely wilted, pour in the rice.
Keeping the pan on a low heat, stir the rice in thoroughy, fully coating all of the grains and letting them toast ever so slightly. Then add the white wine and allow the ingredients sizzle for about half a minute.
Begin pouring in the stock, very slowly, ladel by ladel. The liquid should only just be covering the grains of rice. Let the rice fully absorb each dose of stock before adding the next. As the rice cooks, have a little taste and add more wine and seasoning if necessary.
After about fifteen minutes the rice should be softening nicely. If you run low on stock, simply pour hot water into the pan from the kettle. Run a wooden spoon right through the middle of the risotto. If the mixture takes no time at all to join back together again after being split, it should be ready to serve. Add the wild mushrooms last, allowing them to cook slightly from residual heat of the pan.
Once plated, sprinkle over the parmesan cheese, fluffy fennel tops and pink peppercorns to garnish.
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