Fennel Pea Risotto
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 ⓘ
Instructions
- in a small sauce pan bring broth and 1 1/2 cups of water to boil, add saffron, reduce heat and keep warm.
- in large sauce pan, heat oil over medium heat, and cook onion, fennel, garlic, salt, stirring until softened.
- add rice, stirring to toast grains.
- add wine, cook stirring until no liquid remains.
- 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.
- stir in peas, and remaining broth, cook until peas are tender.
- stir in cheese and parsley.
- mix and serve.
Nutrition & Diet Analysis (per serving)
582
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).