SPRING GREEN HERB RISOTTO | SA Garden and Home

Ingredients

• 45g butter
• 30ml olive oil
• 1 onion or 2 shallots, finely diced
• 2 leeks, thinly sliced
• 1 small fennel bulb, sliced
• 1 garlic clove, crushed
• 250g risotto rice, such as Arborio
• 125ml dry white wine
• 3 baby marrows, chopped
• 600–750ml hot vegetable or chicken stock
• 150g frozen peas
• 100g artichoke hearts in olive oil, sliced
• 5ml lemon zest, finely grated
• 50g + 30g Parmesan cheese
• salt and ground black pepper, to taste
• 5ml fennel fronds, chopped