Green Pea and Fennel Risotto
Equipment
- Large pan, saucepan,
- stirring spoon
- hand blender or food processor.
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- 1 onion finely chopped
- 1 small fennel bulb diced
- 150 g Arborio rice
- 700 ml vegetable broth warmed
- 50 ml white wine
- ¼ cup Parmesan cheese grated
- 1 can 200g peas, drained
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley chopped
- 7 large lettuce leaves such as Romaine, shredded
- Salt and black pepper to taste
- For Garnish:
- Extra Parmesan cheese
- Freshly ground black pepper
- Chopped parsley
Instructions
- Heat olive oil and sesame oil in a large pan over medium heat.
- Add the chopped onion and sauté for about 3 minutes until softened.
- Add diced fennel and Arborio rice to the pan.
- Stir well and cook for another 2 minutes until the rice grains are coated in oil and slightly translucent.
- Pour in the white wine and let it simmer until mostly absorbed by the rice.
- Add 1/3 of the warm vegetable broth to the pan.
- Stir constantly until the liquid is absorbed.
- Repeat this process twice more with the remaining broth, allowing each addition to be absorbed before adding more.
- Once the rice is cooked and creamy, stir in the grated Parmesan cheese until melted.
- Remove from heat and set aside.
- In a separate saucepan, combine peas, remaining vegetable broth, basil, parsley, and shredded lettuce.
- Cover and cook for about 5 minutes until the vegetables are tender.
- Using a hand blender or food processor, puree the pea mixture until smooth.
- Stir in the white wine.
- Combine the pea mixture with the risotto, mixing well to incorporate.
- Serve the risotto garnished with extra Parmesan cheese, freshly ground black pepper, and chopped parsley.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vibrant Green Pea and Fennel Risotto with a crisp Pinot Grigio or a light-bodied Chardonnay for a delightful dining experience.Nutritional Information
Calories: 350 kcal | Carbohydrates: 52 g | Protein: 9 g | Fat: 10 g | Fiber: 5 g | Sugar: 5 g