½ fennel bulb, chopped
200ml/7fl oz hot vegetable stock
1 tbsp olive oil
25g/1oz butter
½ onion, finely chopped
1 garlic clove, chopped
150g/5½oz basmati rice
100ml/3½fl oz white wine
100g/3½oz frozen peas, defrosted
100ml/3½fl oz double cream
salt and freshly ground black pepper
Place the chopped fennel into a pan with the hot vegetable stock and boil until softened. Remove the fennel with a slotted spoon and set aside. Keep the stock bubbling over a low heat.
Heat the olive oil and butter in a saucepan, add the onion and fry gently for four minutes, or until softened. Add the fennel and garlic and fry for one minute.
Place the basmati rice into a pan of boiling salted water and cook for five minutes, then drain.
Add the rice to the pan with the fennel and garlic and stir to coat the grains in the olive oil.
Add the white wine and simmer for two minutes. Add the stock a little at a time and stir continuously until the rice is cooked. Stir in the peas and cream and season well with salt and freshly ground black pepper. Spoon into a bowl and serve.
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