Fennel, Zucchini, and Pea Risotto
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Ingredients
  • 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.
Instructions
  1. Heat the broth and keep warm over low heat.
  2. Sauté the fennel in a little butter or olive oil.
  3. Once soft, add the shallot.
  4. Sauté for another minutes and add the Arborio Rice.
  5. Stir the rice around in the pan and let it soak-up some of that fennel/shallot/butter flavors, about 5 minutes.
  6. Add the wine and stir until the rice soaks up most of the wine.
  7. Add a cup of the warm broth to the rice and whisk until most of the broth has been absorbed by the rice.
  8. Add another cup of warm broth and whisk until most of the broth has been absorbed by the rice.
  9. 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.
  10. In the meantime, sauté the zucchini in some butter or olive oil.
  11. Take the peas out of their pods.
  12. Add the sautéed zucchini to the rice when you add the last cup of stock and stir.
  13. Once the last cup of stock is absorbed, add the peas.
  14. Add the mascarpone cheese and combine.
  15. Add the chopped fennel fronds, combine, and serve.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2013/04/fennel-zucchini-pea-risotto/