Spring Pea Risotto

1. 1

   Heat the oil in a medium pot over medium heat. Add the fennel and cook until starting to brown around the edges.

2. 2

   Add the rice, stir well and cook 2-3 minutes.

3. 3

   Add the wine and cook until mostly absorbed.

4. 4

   Add the stock, half a cup at a time, until the rice stops absorbing liquid. Stir frequently. This should take 20-25 minutes.

5. 5

   When the rice is finished, stir in the pea puree and thyme.

6. 6

   Pea Dumpling Filling: http://gastography.com/2012/05/25/party-dumplings-3-ways/

* Per serving · 4 servings · Values may vary.

No additional tips available.