Fennel and Garlic Risotto

That thing when you have a fennel in the fridge, but nothing else for supper. That. I made the most delicious fennel risotto.

Ingredients

1 fennel

2 handfuls risotto rice

1/2 litre water

3 cloves garlic

dash olive oil

knob of butter

dash of white wine (I used sauternes as I had some open in the fridge)

Chicken stock cube

1 handful finely grated hard cheese

Method

Slice the fennel into 1/2cm thick slices longways. Boil up 1/2l water and drop in the fennel. Blanche for max 2 minutes, then remove from the water and set to one side. 

Add the chicken stock cube to the water and pour it into a jug. 

Now put a dash of olive oil and the butter into the pan and, once the butter is melted, toss in thefinely chopped garlic and keep on a gentle heat till it's clear and just starting to brown. Now toss in the rice. 

Cook for a minute or two, then add the wine/sauternes and allow it cook till all the alcohol is evapourated. You'll know this by the smell. 

Now add a ladleful of the water from the jug. Once it's absorbed into the rice add another. Keep going till all the liquid is gone and the rice is cooked.

Finally stir in the grated cheese and the cooked fennel. 

So creamy and fresh and delicious.