Risotto may sound intimidating, but it’s definitely worth the effort. Try this Broad Beans and Fennel Risotto with Poached Eggs, fennel fronds and freshly ground pepper.
Broad Beans and Fennel Risotto with Poached Eggs
Serves 4
Ingredients:
2 tbsp butter
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 cup finely diced fennel
2/3 cup risotto rice, such as arborio
¾ cup white wine (at room temperature)
3 cups hot vegetable stock
2 tbsp butter extra
1 cup Parmesan cheese, freshly grated
½ bunch asparagus, blanched and cut into 2cm pieces
1 cup broad beans, blanched
4 eggs, softly poached
Fennel fronds, to serve
½ tsp ground pepper, white or black
Method:
Melt 2 tbsp butter and oil in a large saucepan. Sauté the onions, garlic and fennel until soft in oil on medium heat. Add the rice to the pan and continue to sauté until the grains of rice turn slightly translucent.
Deglaze pan with the wine. Stir the mixture, and when the wine has been almost entirely absorbed, add a ladleful of the hot vegetable stock and continue to stir. Keep adding small amounts of stock, and stir until the liquid
is absorbed.
Continue until the rice is al dente. (Note that you might not need to use all of the stock.)
Stir in extra butter, Parmesan, asparagus and broad beans.
Serve risotto topped with poached eggs, fennel fronds and pepper.
Recipe & Styling by Paul Lowe. Photography by Linda Pugliese.
