Spanakoryzo (Spinach & fennel risotto) with Feta cream

Method

1. Reserve 150ml of the stock and put the rest in a pan, ready to heat later
2. For the Feta cream, put the 25g parmesan, Feta, soft cheese and nutmeg in a blender, add a grinding of pepper and pulse
3. Add about 50ml of the reserved stock, to thin the mixture to a drizzling consistency, then add the lemon zest and mix thoroughly
4. Bring a large pan of water to the boil
5. Cook the spinach for 2 mins, then drain and plunge into a bowl of cold water
6. When cool, drain in a colander
7. Squeeze out as much water as possible, then blitz the spinach to a smooth purée with the remaining 100ml reserved stock
8. Heat the oil over a medium heat and add the onion, garlic and fennel
9. Cook for 2 mins, then add the rice. Stir to coat and cook for 2–3 mins, stirring continuously, until the rice is translucent
10. Add the wine and let it reduce completely
11. Meanwhile, bring the stock in the pan to a high heat, then lower to a simmer
12. Start adding it to the rice, a ladleful at a time, adding more when the previous one has been fully absorbed
13. When the rice is almost cooked, stir in the spinach purée
14. Stir in the butter and the 25g grated parmesan, then season
15. Divide the risotto between serving plates
16. Drizzle over the Feta cream, and sprinkle over the parmesan shavings and flaked almonds
17. Garnish with chopped fennel fronds

This recipe is by Irini Tzortzoglou