Fennel Pea Risotto
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Fennel Pea RisottoVisit www.canadianliving.com for full recipe details.1 user reviews.
Fennel Pea Risotto
Photography by Andreas Trauttmansdorff
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 288288 cal |
| pro | 8 g8g pro |
| total fat | 6 g6g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 51 g51g carb |
| fibre | 3 g3g fibre |
| chol | 7 mg7mg chol |
| sodium | 515 mg515mg sodium |
| potassium | 233 mg233mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 99 iron |
| vit A | 1010 vit A |
| vit C | 1313 vit C |
| folate | 1515 folate |
Ingredients
- 1-1/4 cups vegetable broth 1-1/4 cups vegetable broth
- 1 pinch saffron threads 1 pinch saffron threads
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 1 onion , finely diced1 onion, finely diced
- 1/2 large bulb fennel , diced1/2 large bulb fennel, diced
- 1 clove garlic , minced1 clove garlic, minced
- 1/4 tsp salt 1/4 tsp salt
- 1 cup arborio rice 1 cup arborio rice
- 1/4 cup dry white wine 1/4 cup dry white wine or vegetable broth
- 1 cup frozen peas 1 cup frozen peas or fresh peas
- 1/4 cup grated parmesan cheese 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
Preparation
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.
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.
Source : Canadian Living Magazine: April 2009
- Keywords : Main Course; Vegetarian; Italian; Rice; Parmesan; Vegetable broth/stock; Fennel; 300 calories;
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