Fennel Pea Risotto

By Grammie926

Per serving: about -
cal 288
pro 8 g
total fat 6 g
sat. fat 2 g
carb 51 g
fibre 3 g
chol 7 mg
sodium 515 mg
potassium 233 mg
% RDI: -
calcium 9
iron 9
vit A 10
vit C 13
folate 15

Ingredients

• 2 cups (500 mL) vegetable broth
• 1-1/2 pinches saffron threads
• 1 1/2 tbsp (21 mL) extra-virgin olive oil
• 1-1/2 onions, finely diced
• 3/4 large bulb fennel, diced
• 1-1/2 cloves of garlic, minced
• 1/4 tsp (1 mL) salt
• 1 1/2 cup (375 mL) arborio rice
• 1/3 cup (75 mL) dry white wine or vegetable broth
• 1 1/2 cup (375 mL) frozen peas or fresh peas
• 1/3 cup (75 mL) grated parmesan cheese
• 3 tbsp (45 mL) chopped fresh parsley

Preparation

Step 1

In small saucepan, bring broth and 1-1/2 cups (375 mL) water to boil. Add saffron; reduce heat to low and keep warm.

In large saucepan, heat oil over medium heat; cook onion, fennel, garlic and salt, stirring occasionally, until softened, about 8 minutes.

Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until no liquid remains, about 2 minutes. Begin adding 2-1/2 cups (625 mL) of the broth mixture, 1/2 cup (125 mL) at a time, stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes in total. (Rice should be loose, creamy but not mushy and still slightly firm in centre of kernel.)

Stir in peas and remaining broth; cook until peas are tender, about 3 minutes. Stir in cheese and parsley.