I got such a good response to this risotto when I posted the photo on Instagram, that I’m posting earlier than I originally planned. Sounds like everyone is hungry for a lovely spring risotto dinner! That makes two of us. I would eat this again in a heartbeat, but I already ate it all. Sad face.

Dave and I had this for dinner the night before he left on a big work trip. It was a great way to spend our last night together before he left. The risotto turned out to be totally lovely, and we ate it with prosciutto-wrapped asparagus (one of my favorites!) and fresh mozzarella, toasted bread and olive oil.

And believe it or not, the only things we had to get from the store were the fennel and herbs. That’s my favorite kind of meal – the kind where we make something amazing out of what’s already in the fridge.

My only regret about this dinner was not making an icy cold gin martini to pair with it – I think it would have been perfect.

So take that under advisement! Pair with martini. I guarantee you will not regret it.

Here’s what you need:
2 Tbsp. good quality olive oil
1 small yellow/white onion, diced
2 large cloves garlic, minced
1 fennel bulb, diced
1 cup arborio rice
2 1/2 cups hot water
1/4 cup chopped dill
1/4 cup chopped parsley
2/3 tsp. kosher salt
2 tsp. lemon juice
1/4 cup cream
2 Tbsp. grated Asiago cheese (or other strong hard cheese)

Heat the olive oil in a saucier or deep skillet, then add the onion, garlic and fennel and cook for 5-7 minutes, or until softened.

Add the rice, hot water, herbs and salt, then cover and cook for 10-15 minutes, until the rice is properly cooked. Stir in the lemon juice, cream and grated Parmesan. Taste and add lemon juice and salt to taste.