Saffron Risotto with Peas and Fennel

Name: Saffron Risotto with Peas and Fennel
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 onions; 1 Garlic clove; 80 g Butter; 160 g Arborio rice; 125 ml dry white wine; 400 ml vegetable broth (ready-made); 1 packet (0.1 g) saffron strands; 300 g frozen peas; 2 fennel bulbs; Salt; a splash of lemon juice; 40 g freshly grated Parmesan; freshly ground pepper

Prep: 10min

| Servings: 4 | Cook: 30min

Saffron risotto with peas and fennel is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!

Ingredients

2 onions
1 Garlic clove
80 g Butter
160 g Arborio rice
125 ml dry white wine
400 ml vegetable broth (ready-made)
1 packet (0.1 g) saffron strands
300 g frozen peas
2 fennel bulbs
Salt
a splash of lemon juice
40 g freshly grated Parmesan
freshly ground pepper

Instructions

1.
Stir remaining butter and parmesan into the rice. Season with salt and pepper. Layer rice with fennel on a plate. Rinse fennel greens, chop, and sprinkle over the top. Serve risotto immediately.