Heat oil in a large pan and sauté together the fennel, spring onions, leek and garlic for 5 minutes to soften. Add in the rice and cook for a minute or two to become translucent, stirring well to coat with oil. Toss in the white wine and evaporate before gradually adding in the stock, cooking between each process. After 15 minutes of cooking, add the broad beans to the risotto. Just before the risotto is cooked, add in the sliced asparagus and peas and continue to cook for a few minutes. When ready, stir in the 25g butter, chopped fresh herbs and lemon zest and spoon into deep bowls. Grate over the dried white gbejna and serve.

Serves 4

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