Watercress and asparagus emmer risotto
SERVES 4 | PREP 10 MINS PLUS COOLING COOK 40 MINS | EASY | V
200g asparagus
200g watercress
1.25 litres vegetable stock, hot
250ml dry white wine
50g butter
1 tbsp olive oil, plus extra for brushing
1 large onion, finely diced
2 celery stalks, finely diced
1 large carrot, finely diced
4 fat garlic cloves, crushed
2 tsp fennel seeds, crushed
325g emmer
75g pecorino (or vegetarian alternative), grated
1 lemon, zested and juiced
