WE HAVE IT SO LETS PUT IT TOGETHER DAN ENJOY

RISOTTO-FENNEL-MUSHROOM-ASPARAGUS by CHEF DAN:


Serves 4



INGREDIENTS:



1 cup sliced fresh mushrooms, such as baby portabella, oyster ,or mortel

1 cup sliced fennel bulb

1/2-teaspoon fennel seeds, crushed

1 tablespoon olive oil

2/3 cup risotto

2-1/2- cups chicken broth

4 asparagus spears, cook in a small amount of boiling water before stirring until crisp-tender before stirring into risotto.

1/3 cup shallots, thinly sliced

1 tablespoon snipped fennel leaves

1/2- teaspoon salt

1/8 teaspoon black pepper



DIRECTIONS:



1. In a sauce pan cook mushrooms, sliced fennel bulb, shallots and fennel seeds in hot oil until tender.

2. Stir in uncooked risotto and cook and stir for 2 minutes more.

3. Carefully stir in chicken stock, salt and pepper.

4. Bring to a boil; reduce heat, cover and simmer for 20 minutes.

5. Remove from heat, stir in asparagus.

6. Let stand for 5 minutes.

7. If it’s not creamy add a little more chicken broth, until required consistency.

8. Stir in snipped fennel leaves.

ENJOY DAN: ROCK ON: