Asparagus and fennel risotto with ricotta and lemon

Ingredients

1 ½ Ltr	Chicken stock
150 ml	Dry white wine
100 g	Butter
2	Shallots, finely diced
2 cloves	Garlic, finely chopped
1	Fennel bulb, core removed
2 cups	Arborio rice
2 Tbsp	Lime juice
1 bunch	Asparagus, trimmed and sliced
80 g	Parmesan cheese
2 Tbsp	Parsley
1	Lemon, grated zest and juice
80 g	Ricotta cheese

Directions

1. Heat a deep pan, pour in the stock and wine and bring to a gentle simmer.
2. Heat a fry pan and when hot, add the butter, shallots, garlic and sliced fennel. Let cook gently for 15 minutes then add the rice.
3. Stir the rice to make sure the grains are covered with the butter, then ladle on the stock, one cup at a time while stirring constantly, making sure the rice is always just covered with the stock.
4. Add the asparagus, parmesan, parsley and the zest and juice of the lemon. Stir to combine, then season with salt and freshly ground pepper to taste. Let cook gently for a further 5 minutes, adding more stock if necessary before serving with dollops of ricotta.