YUM! I noticed some great looking organic fennel in the grocery store the other day and picked up some. I wasn’t quite sure what I was going to do with it but bought it anyway!
When I was young I remember holiday dinners were always finished with a stalk of fennel and a small glass of red wine for dipping. The licorice-taste and crisp texture always had me looking forward to this tradition.
I decided to roast the fennel, using the entire head (about the size of a fist), without the leaves. The result…bellissimo!
Asparagus is a wonder-food! It is a great source of Vitamin K which is the vitamin that regulates blood clotting. However, if you are on a blood-thinning medication, it is advisable to check with your health-care provider to make sure asparagus is on your approved list.
In addition, asparagus is a great natural diuretic, nourishes the digestive tract, is a good source of fiber plus is considered an anti-inflammatory food with the extra bonus of being an antioxidant. All in all, this food should be showing up on your table a few times a month!
This dish comes together rather quickly…the risotto needs to be slow-cooked so try not to rush it!