Risotto with fennel and peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots, peeled | |
| Cut into 1/4\" thick slices | ||
| 5 | cups | (to 6 cups) chicken stock |
| 2 | teaspoons | Olive oil |
| 1 | Fennel bulb, trimmed | |
| Cored and chopped (2 cups) | ||
| 1 | Onion(s), chopped | |
| 1½ | cup | Arborio rice |
| ½ | cup | Dry white wine |
| 1 | cup | Frozen peas, thawed |
| 1 | cup | Grated Parmesan cheese |
| 2 | tablespoons | Pernod (opt) |
| Salt and pepper to taste | ||
Directions
In a microwave-safe dish, combine carrots with 2 tbs water. Cover with vented plastic wrap and microwave on HIGH for 2-3 min, or until just tender. Drain and set aside. In a 4-cup glass measuring cup, microwave 3¾ cups stock and wine on HIGH for 5-6 min, or until simmering. Set aside.
In a 3-quart, microwave-safe casserole, stir together oil, fennel, and onions. Microwave, uncovered, on HIGH for 5-6 min, or until vegetables have softened, stirring once. Add rice, stir to coat the grains. Pour in the chicken stock mixture, cover with lid or vented plastic wrap, and microwave on HIGH for 5-6 min, or until boiling.
Microwave on MeDIUM (50% power) for 15-17 min, or until the rice is just tender and the mixture is creamy, rotating once if necessary.
Add peas and the reserved carrots. Let stand, covered, for 5 min.
Stir in cheese and Pernod. Season with salt and pepper to taste and serve.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 121