FennelOur fennel has grown well this year - it must like rain!

1 medium onion, chopped
2 medium heads of fennel, chopped
glass of white wine or cider
1 tablespoon olive oil
1 tablespoon butter
1 1/2 pints stock, kept near boiling point
1 small mug risotto rice or spelt
1 cup parmesan cheese
chopped parsley
salt
black pepper

Fry the onion in the oil and butter until soft. Add the fennel a fry for a few more minutes. Add the rice and fry for another minute. Add the wine or cider, stir and cook until the absorbed. Turn the heat down and keep stirring and adding stock until the rice and fennel are cooked. Stir in the salt, pepper, parsley and parmesan.