Fennel Pea Risotto

1. 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. 2

   in large sauce pan, heat oil over medium heat, and cook onion, fennel, garlic, salt, stirring until softened.

3. 3

   add rice, stirring to toast grains.

4. 4

   add wine, cook stirring until no liquid remains.

5. 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. 6

   stir in peas, and remaining broth, cook until peas are tender.

7. 7

   stir in cheese and parsley.

8. 8

   mix and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.