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Risotto with Fennel and Peas Recipe

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This recipe for Risotto with Fennel and Peas, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 carrots, sliced thin
5 cups chicken stock
1/2 cup white wine
1 fennel bulb, trimmed and chopped
1 cup frozen peas
1 1/2 cups arborio rice
1 cup Parmesan cheese, grated
2 tbsp Pernod
salt and pepper, to taste
2 tsp olive oil
1 onion, chopped

Directions:
Directions:
1. Microwave carrots with 2 tbsp of water for 2-3 minutes. Microwave 4 cups of the stock and the 1/2 cup of wine for 5-6 minutes.

2. In a 3 quart microwave safe casserole, stir oil, fennel and onion. Microwave uncovered on high for 5-6 minutes or until softened. Add rice and stir to coat grains. Pour in stock and wine mixture, cover with vented wrap and microwave on high for 5-6 minutes until boiling. then microwave at 50% power for 15-17 minutes until rice is tender and creamy.

3. Add peas and carrots and rest for 5 minutes. Stir in Pernod and cheese and pepper and salt if needed. the additional stock is to be used if too dry.

Number Of Servings:
Number Of Servings:
1

 

 

 

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