Fennel and Orange Risotto

Ingredients

• 3cm piece fresh ginger
• 4 cups vegetable stock
• 1 tablespoon olive oil
• 1 fennel
• 3-4 Spring onions, thinly sliced
• 2 garlic cloves
• ½ teaspoon of salt
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ cup dry white wine
• 1 cup Arborio rice
• 1-tablespoon butter
• Segments from 2 oranges
• Zest from 2 oranges
• Handful fresh coriander
• Handful fresh parsley
• 1-2 sprigs fennel leaves
• 1/8 cup Parmesan cheese, thinly sliced
• Cooking time 40 minutes, Serves 4-6