Fennel Pea Risotto

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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