Sunday, July 24, 2011

Fennel Pea Risotto



Ingredients ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::



1 1/2 cups of veg broth


dash of saffron


1tsp olive oil



1 onion diced



1/2 bulb fennel chopped


1 clove garlic minced



1 cup of aborio rice



1/4 cup of white wine
1 cup peas


1/4 cup of freshly grated parmesan cheese


2 tbsp freshly chopped parsley
Directions :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::






In medium size pan..add broth and 1 1/2 cups of water to boil






add saffron and let simmer on low heat






In a separate pan .. add oil, onions and fennel






cook for approx 5 minutes







stir and add rice into mix until well coated







after 2 minutes... slowly stir in wine







add peas, and the broth mixture from the other medium sized pan.. but very slowly and only half cup at a time....









after 20 mins..stir in cheese and parsley









Serve immediatly! TIP: bring a dish of shredded parm to the table for guests to top up their dish












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