Ingredients - serves 4 as a starter, 2 as a main course

1- 2 fennel bulbs
2 shallots, finely chopped
4 cloves garlic, finely chopped
30g butter
200g risotto rice - arborio, carnaroli or vialone nano
glass dry white wine
750ml vegetable stock or Marigold Swiss bouillon
50g freshly grated Parmesan
1 tbsp chopped parsley
1 tbsp chopped chervil

a handful of rocket leaves

Method

Heat the vegetable stock to simmering point. Trim, quarter and thinly slice the fennel bulb and fry off or a few minutes in butter with the garlic and shallot until the shallot is translucent but not coloured. Stir in the risotto rice to coat it in butter, season with salt and pepper, now pour in the wine. Cook until the wine has been absorbed then add half of the stock. Once that has all but disappeared add the remaining stock and continue until the rice is as you like it. All told it can take up to 30 minutes for the rice to be cooked, but it will be creamy and still have ‘bite’ at 20 minutes.

Fold in the fresh herbs and half of the grated Parmesan and serve immediately with the rest of the cheese on offer. Serve with some rocket leaves on top with a drizzle of olive oil to finish.