This vibrant risotto combines the earthy sweetness of fennel and peas with the creamy richness of Arborio rice. The subtle anise notes from the fennel bulb pair beautifully with bright green peas and soft carrots, creating a dish that is both comforting and fresh. Perfect for a light weeknight dinner or a sophisticated side dish, this recipe uses a microwave method to simplify the traditional stovetop technique while delivering equally creamy results. The addition of Parmesan cheese and a hint of Pernod adds depth and complexity, making every spoonful satisfying. It’s a versatile meal that highlights seasonal ingredients and comes together quickly for busy evenings.
Risotto With Fennel And Peas
Description
This vibrant risotto combines the earthy sweetness of fennel and peas with the creamy richness of Arborio rice. The subtle anise notes from the fennel bulb pair beautifully with bright green peas and soft carrots, creating a dish that is both comforting and fresh. Perfect for a light weeknight dinner or a sophisticated side dish, this recipe uses a microwave method to simplify the traditional stovetop technique while delivering equally creamy results. The addition of Parmesan cheese and a hint of Pernod adds depth and complexity, making every spoonful satisfying. It&# 226;ÂÂs a versatile meal that highlights seasonal ingredients and comes together quickly for busy evenings.Ingredients
Directions
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Peel and cut carrots into 1/4-inch thick slices.
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In a microwave-safe dish, combine carrots with 2 tablespoons of water.
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Cover with vented plastic wrap and microwave on HIGH for 2-3 minutes, or until just tender.
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Drain the carrots and set aside.
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In a 4-cup glass measuring cup, combine 3 3/4 cups of chicken stock and 1/2 cup of dry white wine.
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Microwave the stock mixture on HIGH for 5-6 minutes, or until simmering.
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Set the hot stock mixture aside.
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In a 3-quart microwave-safe casserole, stir together 2 teaspoons olive oil, 1 chopped fennel bulb, and 1 chopped onion.
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Microwave uncovered on HIGH for 5-6 minutes, or until vegetables have softened, stirring once halfway through.
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Add 1 1/2 cups Arborio rice to the vegetables and stir to coat the grains with oil.
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Pour in the hot chicken stock and wine mixture.
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Cover with a lid or vented plastic wrap and microwave on HIGH for 5-6 minutes, or until boiling.
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Reduce microwave power to MEDIUM (50%) and cook for 15-17 minutes, or until the rice is just tender and the mixture is creamy.
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Rotate the dish once during cooking if necessary to ensure even heating.
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Add 1 cup thawed frozen peas and the reserved carrots.
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Let stand, covered, for 5 minutes.
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Stir in 1 cup grated Parmesan cheese and 2 tablespoons Pernod (if using).
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Season with salt and pepper to taste and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 20.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 34.5mg2%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 1.4g6%
- Sugars 2.4g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe includes a reference to "eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 121".
For a vegan version, omit the Parmesan cheese and use vegetable stock instead of chicken stock. You can add nutritional yeast for a cheesy flavor.
Pernod can be omitted if unavailable, or substituted with a splash of dry white wine for extra acidity.
Ensure the microwave-safe casserole is large enough to prevent boiling over when the stock is added.
Risotto is best served immediately while hot and creamy. Leftovers can be refrigerated for up to 3 days but may require a splash of stock or water to reheat and restore creaminess.
