Pea and Fennel Risotto

    50 minutes

    This is a really yummy risotto and is ideal as a main or side. It works well with seared scallops and steamed asparagus.

    3 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 1 white onion, diced finely
    • 3 cloves garlic, sliced very finely
    • 1 1/2 cups (230g) Arborio rice
    • 1 cup (250ml) dry white wine
    • 1 large fennel bulb, diced
    • 1 litre chicken stock
    • 1 cup frozen peas, cooked and drained
    • 1 cup (125g) Parmesan cheese
    • 2 tablespoons mascarpone cheese

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. In a large heavy-bottomed saucepan, melt the butter on medium heat. Add the onions and garlic. Saute until the onion becomes translucent.
    2. Add the rice and stir until coated with the butter.
    3. Pour in the white wine and allow to evaporate.
    4. Stir in the fennel.
    5. Add enough stock to cover the rice and let the liquid evaporate. Repeat until the rice is cooked, about 20 minutes.
    6. Remove risotto from the heat. Stir in the peas, Parmesan cheese and mascarpone cheese.
    7. Return to the heat briefly until hot again and then serve immediately.

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    Reviews in English (1)


    This is a delicious creamy risotto. It is quite subtle in taste so if you want to add some extra flavour, adding diced smoked salmon to the dish works very well.  -  27 Apr 2012