Roasted Fennel and Pea Risotto

This is yet another simple, delicious risotto recipe. It's perfect with fish or pork for any time of year. Make it, enjoy it, savor it.

  • 4 cups chicken stock
  • pinch of saffron
  • 2 Tbsp olive oil
  • 1/2 cup finely chopped onion
  • zest of 1/2 lemon
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 1 fennel bulb, chopped and roasted until tender.
  • 1/2 cup green peas
  • 1 Tbsp unsalted butter
  • salt and pepper to taste
  1. In a saucepan, simmer chicken stock in low heat with saffron
  2. Heat oil over medium heat in a different saucepan. Add onion and sautee until softened
  3. Add lemon zest and cook until fragrant. Add rice and stir until each grain in coated with oil and semi translucent
  4. Add white wine and stir until fully absorbed.
  5. Add stock a ladle-full a at a time, stirring frequently. Add the next ladle after most has been absorbed but the rice is never fully dry.
  6. When the rice is tender but firm and looks creamy, quickly stir in a reserved 1/4 cup stock and the tablespoon of butter. Gently fold in fennel and peas. Season to taste, garnish with fennel fronds and serve immediately.
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