Fennel risotto with roasted vegetable salsa verde

1 Set the oven to 185 degrees.

2 For the risotto, melt the butter with two tablespoons of the olive oil, then add the onion, fennel, ginger, garlic and star anise.

3 Cover and cook gently for 15 minutes over a low heat, stirring once or twice until it softens. Make sure it doesn't brown.

4 Add the rice and turn in the juices for a minute or two.

5 Add the wine followed by one-third of the stock and bring to a gentle simmer.

6 Meanwhile, put the courgette, remaining fennel and chilli on a roasting tray, season and turn in the remaining olive oil.

7 Roast for 15 minutes before adding the tomatoes and capers, then put back in the oven for another 10 minutes. Remove from the oven and allow to cool.

8 To finish the risotto, add the remaining stock to the rice, bit by bit over a low heat until it is all absorbed.

9 Add the Parmesan at the end, and some more butter if you like. Season and allow to rest for a minute, while you add the herbs to roasted vegetables. Serve the vegetables on top of the rice either family style in a large bowl or on a platter, or in individual bowls.