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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