Monday, June 6, 2016

Recipe: Risotto with Fennel and Peas

Risotto is an Italian rice dish made with Arborio rice and cooked in a broth to a creamy consistency. I've never knew how to cook fennel or made them in any of my recipes before so this first time was pretty good.

Risotto with Fennel and Peas
Serves 4


1-1/4 cups vegetable or chicken stock
1-1/2 cups water
1 tbsp extra-virgin olive oil
1 onion, finely diced
1/2 large bulb fennel, diced
1 clove garlic, minced
1/4 tsp salt
1 cup Arborio rice
1/4 cup vegetable/chicken broth
1 cup frozen peas or fresh peas
1/4 cup grated parmesan cheese
2 tbsp fresh parsley, chopped


1) In a small saucepan, bring the first amount of stock (1-1/4 cups) and 1-1/2 cups water to boil. Reduce heat to low and keep warm.

2) In a large saucepan, heat oil over medium heat. Cook the onion, fennel, garlic and salt. Stir occasionally until softened for about 8 minutes.

3) Add rice, stirring to coat and toast grains. Add the second amount of stock (1/4 cup) and cook. Continue stirring until no liquid remains for roughly about 2 minutes.

4) Begin adding the 2-1/2 cups of the stock & water mixture (1/2 cup at a time), stirring after each addition until most of the liquid is absorbed before adding more for about 20 minutes in total. Rice should be loose and creamy, but not mushy, and still slightly firm in center of kernel.

5) Stir in peas and remaining stock. Cook until peas are tender for about 3 minutes.

6) Then stir in cheese and parsley.

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