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Green Pea and Fennel Risotto

Serves 3


  • 3 tbsp olive oil
  • 1 fennel bulb, trimmed and chopped
  • 1/4 lb frozen peas, thawed
  • 1 garlic clove, minced
  • 1 yellow onion, finely chopped
  • 1 2/3 cups long-grain brown rice, uncooked
  • 4 1/4 cups vegetable broth (allergen-free)
  • 3 tbsp parsley, chopped
  • Salt and pepper
  • Fresh parsley, for garnish (optional)


  • Heat 2 tablespoons olive oil in a large saucepan and add chopped fennel, onion, and garlic. Cook, constantly stirring, until onion and fennel are softened but not browned. Add rice and cook for a few minutes, constantly stirring.
  • Add half a cup of broth. Cook, stirring occasionally, until almost all broth is absorbed. Add another half a cup of broth each time liquid is absorbed until all broth is used and rice is almost cooked (use water if you run out of broth towards end).
  • Add peas and chopped parsley and stir in remaining 1 tablespoon olive oil. Cook for a few minutes, constantly stirring. Season with salt and pepper to taste. Transfer to serving plates and garnish with fresh parsley. Serve immediately.