Risotto with asparagus and fennel bulb | Cychefs | Recipes | Cookery Books

Ingredients

• 1 cup Arborio rice
• 1 cup white wine
• 4 Tbl spoons olive oil
• ½ onion finely chopped
• ½ tsp garlic finely chopped
• 2 Tbl spoons finely chopped fennel bulb
• 1 cup roughly chopped fresh asparagus
• 1 lt hot chicken stock
• 3 Tbl spoons grated parmesan
• 1 Tbl spoon unsalted butter
• 1 Tbl spoon finely chopped herbs (dill, basil, parsley, mint)
• Salt and Pepper