Leek and Fennel Risotto

Name: Leek and Fennel Risotto
Ingredients: 3 tbsp (45 mL) extra-virgin olive oil or butter; 1 lb (500 g) leeks (2 leeks), white and light-green part only, well washed and sliced; 1 large bulb fennel, trimmed and diced; 2 cups (500 mL) short-grain Italian rice (arborio or carnaroli); 8 cups (2 L) vegetable (or chicken) stock, hot; 1 tsp (5 mL) salt (or more, to taste); ¼ tsp (1 mL) freshly ground black pepper; 2 tbsp (25 mL) butter; ½ cup (125 mL) grated Parmesan cheese (preferably Parmigiano-Reggiano); 2 tbsp (25 mL) chives, cut into 1-in (2.5-cm) lengths

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Have you ever tried a lamb burger? You may never look at a beef version the same after trying this version, subtly flavoured with nutmeg and thyme, and topped with onions and grated carrots.

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Ingredients

3 tbsp (45 mL) extra-virgin olive oil or butter
1 lb (500 g) leeks (2 leeks), white and light-green part only, well washed and sliced
1 large bulb fennel, trimmed and diced
2 cups (500 mL) short-grain Italian rice (arborio or carnaroli)
8 cups (2 L) vegetable (or chicken) stock, hot
1 tsp (5 mL) salt (or more, to taste)
¼ tsp (1 mL) freshly ground black pepper
2 tbsp (25 mL) butter
½ cup (125 mL) grated Parmesan cheese (preferably Parmigiano-Reggiano)
2 tbsp (25 mL) chives, cut into 1-in (2.5-cm) lengths