Watercress and asparagus emmer risotto

Method

• step 1

  Trim the asparagus spears, and put the woody ends in a pan with the watercress and stock. Bring to a boil, then simmer for 5 mins or until the stems are tender. Cool for 10 mins, then blend until smooth. Pour back into the pan and add the wine.

• step 2

  Melt 30g of the butter in a large, deep pan along with the oil, then add the onion, celery, carrot and garlic. Fry for 10-12 mins or until a lot of the liquid has evaporated and the onion starts take on a little colour.

• step 3

  Next, add the fennel seeds and emmer, mix well and cook for 3 mins until lightly toasted. With the hob over a medium-high heat, gradually add cups of the stock, stirring slowly the whole time – only adding more stock when the previous cup has been absorbed. This will take 25-30 mins, at the end of which it will be creamy green with the emmer al dente.

• step 4

  Add the pecorino and the remaining 20g of butter, and cook for a final 5 mins to thicken. Meanwhile, brush the asparagus stalks with a little oil and grill under a high heat for 5 mins until charred and tender.

• step 5

  To finish, stir 1 tsp of lemon zest and 2 tbsp of juice into the risotto, divide between plates, top with the charred asparagus and finish with a grating of pecorino.