Ingredients Jump to Instructions ↓

  1. 4 to 115 g fine asparagus spears, trimmed

  2. 1 1/5 liters vegetable stock

  3. 2 bulbs fennel

  4. 25 g low fat spread

  5. 1 tsp olive oil

  6. 2 sticks celery, trimmed and chopped

  7. 2 medium leeks, trimmed and shredded

  8. 350 g arborio rice

  9. 3 medium oranges salt and pepper

Instructions Jump to Ingredients ↑

  1. Bring a small saucepan of water to the boil and cook the asparagus for 1 minute. Drain and set aside until required. Pour the stock into a saucepan and bring to the boil. Reduce the heat to maintain a gentle simmer. Meanwhile, trim the fennel, reserving the fronds, and cut into thin slices. Carefully melt the low fat spread with the oil in a large saucepan, taking care that the water in the low fat spread does not evaporate, and gently fry the fennel, celery and leeks for 3 to 4 minutes until just softened. Add the rice and cook, stirring, for a further 2 minutes until mixed. Ad a ladleful of stock to the pan and cook gently, stirring, until absorbed. Continue ladling the stock into the rice until the rice becomes creamy, thick and tender. This process will take about 25 minutes and shouldn’t be hurried. Finely grate the rind and extract the juice from one orange and mix in to the rice. Carefully remove the peel and pith from the remaining oranges. Holding the fruit over the saucepan, cut out the orange segments and add to the rice, along with any juice that falls. Stir the orange into the rice along with the asparagus spears. Season with salt and pepper, garnish with the reserved fennel fronds and serve.


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