Risotto with fennel and peas

6 servings

Ingredients

Quantity Ingredient
2 Carrots, peeled
Cut into 1/4\" thick slices
5 cups (to 6 cups) chicken stock
2 teaspoons Olive oil
1 Fennel bulb, trimmed
Cored and chopped (2 cups)
1 Onion(s), chopped
1½ cup Arborio rice
½ cup Dry white wine
1 cup Frozen peas, thawed
1 cup Grated Parmesan cheese
2 tablespoons Pernod (opt)
Salt and pepper to taste

Directions

In a microwave-safe dish, combine carrots with 2 tbs water. Cover with vented plastic wrap and microwave on HIGH for 2-3 min, or until just tender. Drain and set aside. In a 4-cup glass measuring cup, microwave 3¾ cups stock and wine on HIGH for 5-6 min, or until simmering. Set aside.

In a 3-quart, microwave-safe casserole, stir together oil, fennel, and onions. Microwave, uncovered, on HIGH for 5-6 min, or until vegetables have softened, stirring once. Add rice, stir to coat the grains. Pour in the chicken stock mixture, cover with lid or vented plastic wrap, and microwave on HIGH for 5-6 min, or until boiling.

Microwave on MeDIUM (50% power) for 15-17 min, or until the rice is just tender and the mixture is creamy, rotating once if necessary.

Add peas and the reserved carrots. Let stand, covered, for 5 min.

Stir in cheese and Pernod. Season with salt and pepper to taste and serve.

eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 121

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