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Fennel and Broad Bean Risotto Recipe

March 25th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 9 2/3ouncesarborio riceor carnaroli riceor risotto rice
  2. 1onion, finely chopped
  3. 1tablespoonolive oil
  4. 1literhot chicken stock or vegetable stock(if you want it vegetarian)
  5. 1/2cupwhite wine
  6. 1 7/8ouncesparmesan cheese, grated
  7. 1 7/8ouncesbutter
  8. 1clovegarlic, chopped
  9. 1headfennel, finely shredded
  10. 5broad beans, shelled
  11. 1/3cupparsley, chopped
  12. 1/3cupchives, chopped
  13. salt and pepper

DIRECTIONS

  1. Soak the rice for about 2 minutes and then rinse.
  2. Heat the oil in a saucepan over a medium heat and gently fry the onion until soft.
  3. Add the garlic to the pan and cook for 2 minutes.
  4. Add the fennel.
  5. Add the rice and stir to coat all the grains with oil.
  6. Turn up the heat and add the wine stirring until absorbed.
  7. Add the broadbeans.
  8. Reduce the heat and add the stock a ladle at a time stirring each time until it has been absorbed.
  9. This should take about 15 or 20 minutes.
  10. Add the parsley and chives and stir.
  11. Remove from the heat and add the butter and season.
  12. Stir well.
  13. Add parmesan after serving.

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