Fennel Pea Risotto Recipe

Name: Fennel Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup arborio rice; 1 cup frozen or fresh peas; 1 cup large fennel bulb, diced; 1 1/4 cups vegetable broth; 1/4 cup dry white wine or 1/4 cup vegetable broth; 1/4 cup parmesan cheese, grated; 1 onion, finely diced; 1 tablespoon extra virgin olive oil; 2 tablespoons fresh parsley, chopped; 1 pinch saffron thread; 1 garlic clove, minced; 1/4 teaspoon salt

Servings: persons

1 cup arborio rice
1 cup frozen or fresh peas
1 cup large fennel bulb, diced
1 1/4 cups vegetable broth
1/4 cup dry white wine or 1/4 cup vegetable broth
1/4 cup parmesan cheese, grated
1 onion, finely diced
1 tablespoon extra virgin olive oil
2 tablespoons fresh parsley, chopped
1 pinch saffron thread
1 garlic clove, minced
1/4 teaspoon salt

1
in a small sauce pan bring broth and 1 1/2 cups of water to boil, add saffron, reduce heat and keep warm.
2
in large sauce pan, heat oil over medium heat, and cook onion, fennel, garlic, salt, stirring until softened.
3
add rice, stirring to toast grains.
4
add wine, cook stirring until no liquid remains.
5
begin adding 2 1/2 cups of the broth mixture, 1/2 a cup at a time, stirring after each mixture until liquid is absorbed before adding more.
6
stir in peas, and remaining broth, cook until peas are tender.
7
stir in cheese and parsley.
8
mix and serve.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup arborio rice, 1 cup frozen or fresh peas, 1 cup large fennel bulb, diced, 1 1/4 cups vegetable broth, and more.

Yes, Fennel Pea Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel Pea Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions