Spring Pea Risotto

Directions

1. 1
   Heat the oil in a medium pot over medium heat. Add the fennel and cook until starting to brown around the edges.
2. 2
   Add the rice, stir well and cook 2-3 minutes.
3. 3
   Add the wine and cook until mostly absorbed.
4. 4
   Add the stock, half a cup at a time, until the rice stops absorbing liquid. Stir frequently. This should take 20-25 minutes.
5. 5
   When the rice is finished, stir in the pea puree and thyme.
6. 6
   Pea Dumpling Filling: http://gastography.com/2012/05/25/party-dumplings-3-ways/