Fennel Pea Risotto

Fennel Pea Risotto 150 Author: Canadian Living Credits: Fennel Pea Risotto 150

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2009

Ingredients

  • 1 1/4 cup vegetable broth
  • 1 pinch saffron threads
  • 1 tablespoon extra-virgin olive oil
  • 1 onion finely diced
  • 1/2 large bulb fennel diced
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1/4 cup vegetable broth
  • 1 cup frozen peas
  • 1 cup fresh pea
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts Per serving: about

  • Sodium 515 mg
  • Protein 8 g
  • Calories 288.0
  • Total fat 6 g
  • Potassium 233 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 51 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fennel Pea Risotto

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