Fennel Pea Risotto
Ingredients: (serves 4)
1-1/4 1-1/4cups cups(300 mL) (300 mL) vegetable broth
1 1pinch pinchsaffron threads
1 1tbsp tbsp(15 mL) (15 mL) extra-virgin olive oil
1 1oniononions, finely diced
1/2 1/2large bulb large bulbfennel, diced
1 1clove garliccloves of garlic, minced
1/4 1/4tsp tsp(1 mL) (1 mL) salt
1 1cup cup(250 mL) (250 mL) arborio rice
1/4 1/4cup cup(50 mL) (50 mL) dry white wine or vegetable broth
1 1cup cup(250 mL) (250 mL) frozen peas or fresh peas
1/4 1/4cup cup(50 mL) (50 mL) grated parmesan cheese
2 2tbsp tbsp(25 mL) (25 mL) chopped fresh parsley
Method:
In small saucepan, bring broth and 1-1/2 cups (375 mL) water to boil. Add saffron; reduce heat to low and keep warm.
In large saucepan, heat oil over medium heat; cook onion, fennel, garlic and salt, stirring occasionally, until softened, about 8 minutes.
Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until no liquid remains, about 2 minutes. Begin adding 2-1/2 cups (625 mL) of the broth mixture, 1/2 cup (125 mL) at a time, stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes in total. (Rice should be loose, creamy but not mushy and still slightly firm in centre of kernel.)
Stir in peas and remaining broth; cook until peas are tender, about 3 minutes. Stir in cheese and parsley.
Notes Nutritional Info
Per serving: about -
cal 288
pro 8 g
total fat 6 g
sat. fat 2 g
carb 51 g
fibre 3 g
chol 7 mg
sodium 515 mg
potassium 233 mg
% RDI: -
calcium 9%
iron 9%
vit A 10%
vit C 13%
folate 15%
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