Very tasty vegetarian recipe!

Fennel,Zucchini & Asparagus risotto

People often ask me about vegetarian recipes. Whilst we are not vegetarians ( by a long shot!) we are growing our own vegetables. We currently have tomatoes, raddish, sweetcorn, courgette ( zucchini!), potatoes, beetroots and fennel struggling to survive in our greenhouse and garden!. I decided therefore to see what I could cook using as much home grown as possible! SO I hope you like my Fennel, Zucchini and Asparagus risotto

Utensils
• Frying pan or wok (with lid)
• Spatula
• Sharp knife
• Wooden spoon

• Serves approx 4 people
• Ingredients
• 5 to 5 1/2 cups unsalted vegetable stock, if cubes mix 3 with 2 pints of water
• 1 cup finely chopped red onion
• 4 Tbs. unsalted butter
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 tsp. salt
• 2 diced small, tender zucchini – courgette to most of us!
• 8 sticks of asparagus
• 1 fennel bulb
• 1/2 cup freshly grated Parmigianino Reggiano cheese
• 2 tsp Dijon mustard
• Freshly ground black pepper to taste


Method
1. Melt the butter in the wok/frying pan . Add onion, and cook, stirring often, for 5 minutes, or until soft but not brown. Add rice, reduce heat if possible but still stir for 1 minute. Add wine and salt.
2. Stir rice continuously with large wooden spoon until all liquid is absorbed. Ladle in 1 cup of stock, and stir often while rice cooks gently. You can put the lid on the pan at this point as it does help to maintain the moisture thus preventing the rice from sticking and being too dry ! However it is important to keep a close eye on the risotto. When rice absorbs first cup of stock, add second. Continue stirring and adding stock, always waiting until rice absorbs liquid before adding more, allowing about 30 minutes to cook. When done, rice is creamy and tender but with firm centre.
3. Stir in zucchini ***along with the chopped asparagus ( save the tips to add 2 mins before serving) & fennel, Cook for 2 minutes until veg is tender. As mentioned before add the asparagus tips and place lid on pan . Cook for a further 2 minutes ass the remaining butter & mustard , and if necessary, add more stock to keep risotto moist and creamy—it should form a spreading mound if spooned onto plate. Sprinkle cheese over, stir & season to taste.
Enjoy with a chilled glass of Sauvignon Blank



*** Courgette to me and you but I just like the word Zucchini!

As always I would love you to send me pictures of you cooking and eating the recipes I provide! Also if you have any interesting recipes you would like me to feature, then drop me a line .I will be more than happy to feature them on my website. Please send any recipes and pictures to

cookinginacamper@btinternet.com.