Step 1

For the fennel sauce, heat oil and butter in a saucepan over medium heat. Add fennel and cook, stirring occasionally, for 25 minutes or until fennel begins to soften but not colour. Transfer to a blender with the dill and 1/4 cup warm water and whiz until smooth. Add cream and pulse to combine. Season and whiz until pureed. Keep warm until needed.

Step 2

Heat oil in a deep heavy-based frypan over high heat. Add onion and garlic and cook, stirring occasionally for 4-5 minutes or until softened. Add farro and cook, stirring, for 3-4 minutes or until farro is coated in oil. Stir in wine and cook until evaporated and absorbed by the farro. Reduce heat to medium-low and gradually add stock, a ladleful at a time, while stirring gently. Keep adding stock and stirring until rice is cooked. This will take about 1 hour.

Step 3

Stir fennel sauce through the farro with lemon zest and juice and vegetables. Scatter with shaved parmesan to serve.