Fennel, Zucchini, and Pea Risotto
Author: NecessaryIndulgences.com
- 32 oz Broth (chicken, vegetable, etc)
- 1 Fennel Bulb, thinly sliced
- Fennel Fronds, chopped
- 1 Shallot, chopped
- 1 T Butter
- 1 C Arborio Rice
- 1 C Dry White Wine
- 1 Zucchini
- Spring Peas
- 1-2 Dollops of Mascarpone Cheese.
- Heat the broth and keep warm over low heat.
- Sauté the fennel in a little butter or olive oil.
- Once soft, add the shallot.
- Sauté for another minutes and add the Arborio Rice.
- Stir the rice around in the pan and let it soak-up some of that fennel/shallot/butter flavors, about 5 minutes.
- Add the wine and stir until the rice soaks up most of the wine.
- Add a cup of the warm broth to the rice and whisk until most of the broth has been absorbed by the rice.
- Add another cup of warm broth and whisk until most of the broth has been absorbed by the rice.
- Repeat this process, one cup at a time, until you’ve used all of the stock. You’ll need 32 ounces of broth for 1 cup of Arborio rice.
- In the meantime, sauté the zucchini in some butter or olive oil.
- Take the peas out of their pods.
- Add the sautéed zucchini to the rice when you add the last cup of stock and stir.
- Once the last cup of stock is absorbed, add the peas.
- Add the mascarpone cheese and combine.
- Add the chopped fennel fronds, combine, and serve.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2013/04/fennel-zucchini-pea-risotto/
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