Fennel Pea Risotto

12 ingredients
8 steps

Ingredients

  • 1 cup arborio rice
  • 1 cup frozen or fresh peas
  • 1 cup large fennel bulb, diced
  • 1 1/4 cups vegetable broth
  • 1/4 cup dry white wine or 1/4 cup vegetable broth
  • 1/4 cup parmesan cheese, grated
  • 1 onion, finely diced
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1 pinch saffron thread
  • 1 garlic clove, minced
  • 1/4 teaspoon salt

Directions

  1. 1
    in a small sauce pan bring broth and 1 1/2 cups of water to boil, add saffron, reduce heat and keep warm.
  2. 2
    in large sauce pan, heat oil over medium heat, and cook onion, fennel, garlic, salt, stirring until softened.
  3. 3
    add rice, stirring to toast grains.
  4. 4
    add wine, cook stirring until no liquid remains.
  5. 5
    begin adding 2 1/2 cups of the broth mixture, 1/2 a cup at a time, stirring after each mixture until liquid is absorbed before adding more.
  6. 6
    stir in peas, and remaining broth, cook until peas are tender.
  7. 7
    stir in cheese and parsley.
  8. 8
    mix and serve.

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