FENNEL, PEA AND BACON RISOTTO
Everyone needs a great risotto recipe in their weeknight dinner repertoire. We've added smoked bacon, fennel and peas to this easy Italian dish. Or indulge in our seriously gooey goat's cheese risotto - it makes an excellent dinner party main.
Provided by delicious. magazine
Categories Pearl barley recipes
Time 40m
Yield Serves 4 (generously)
Number Of Ingredients 12
Steps:
- Heat the oil in a large deep frying pan and add the bacon lardons. Fry for 2-3 minutes on a high heat until starting to colour. Add the fennel and leeks and fry for 5-8 minutes more until they're starting to soften.
- Stir in the rice and cook for 2-3 minutes until it turns translucent. Pour in the wine and bubble for 1-2 minutes until it has nearly all evaporated. Start adding the chicken stock, a little at a time, allowing each addition to be absorbed into the rice before adding more stock.
- Keep cooking and stirring the risotto, adding stock as needed. Once all the stock has been added, simmer until the rice is tender (about 30 minutes).
- When the rice is almost done, stir in the peas and lemon juice, then simmer for a few minutes to heat up/cook the peas. Stir in most of the parmesan.
- Serve the risotto in warmed bowls, scattered with a handful of chopped mint (if you like) and the remaining parmesan.
Nutrition Facts : Calories 606kcals, Fat 21.3g (7.2g saturated), Protein 22.5g, Carbohydrate 70.4g (4.4g sugars), Fiber 7.8g
SPRING GREEN RISOTTO
Provided by Ina Garten
Categories main-dish
Time 47m
Yield 4 servings for dinner, 6 servings for appetizer
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
SPRING GREEN RISOTTO
For this recipe, I start with sauteed leeks and fennel, then add Arborio rice, white wine and simmering chicken stock, gradually adding more stock as the rice cooks. A quick addition of lemon zest, lemon juice, mascarpone, Parmesan cheese and fresh chives, and you've got a delicious dinner the whole family will love. Once you've made this recipe a few times and you have the technique down, risotto will be easy to whip up after a busy day. Just turn on some good music, pour a glass of wine and unwind as you stir.
Provided by Ina Garten
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
FENNEL RISOTTO
Don't let the strong taste of fennel scare you: it fades down after cooking. This is a rich and creamy risotto, just like it ought to be! You can use chicken stock in place of the vegetable stock, as well as olive oil for the butter.
Provided by SunFlower
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
- Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.
Nutrition Facts : Calories 537.3 calories, Carbohydrate 81.3 g, Cholesterol 63.8 mg, Fat 19 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 11.2 g, Sodium 724.8 mg, Sugar 4.6 g
FENNEL PEA RISOTTO
Make and share this Fennel Pea Risotto recipe from Food.com.
Provided by daisygrl64
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- in a small sauce pan bring broth and 1 1/2 cups of water to boil, add saffron, reduce heat and keep warm.
- in large sauce pan, heat oil over medium heat, and cook onion, fennel, garlic, salt, stirring until softened.
- add rice, stirring to toast grains.
- add wine, cook stirring until no liquid remains.
- begin adding 2 1/2 cups of the broth mixture, 1/2 a cup at a time, stirring after each mixture until liquid is absorbed before adding more.
- stir in peas, and remaining broth, cook until peas are tender.
- stir in cheese and parsley.
- mix and serve.
Nutrition Facts : Calories 297.5, Fat 5.7, SaturatedFat 1.6, Cholesterol 5.5, Sodium 257.4, Carbohydrate 50.2, Fiber 4.4, Sugar 3.5, Protein 8.3
SAUSAGE & FENNEL RISOTTO
Spruce up a simple risotto with pork sausages and fennel for a comforting and flavour-packed midweek meal. It will go down a storm with family and friends
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Fry the sliced sausages until browned, then transfer to a warm oven. Use the same pan to melt the butter and add the sliced fennel and fennel seeds. Fry until the fennel softens, then add the crushed garlic clove and cook for 1 min more.
- Tip in the risotto rice and stir until popping. Pour in the white wine, let it sizzle for 1 min, then slowly add the chicken stock, ladle by ladle, stirring all the time on a low heat until cooked through.
- Finish with the parmesan and top with the sausage slices and fennel fronds.
Nutrition Facts : Calories 575 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
FENNEL & LEMON RISOTTO
This new way with risotto makes an easy supper for two. For a non-veggie option, just add a few cooked, peeled prawns
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
- Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
- Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
- When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.
Nutrition Facts : Calories 477 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.12 milligram of sodium
More about "fennel pea risotto food"
FENNEL AND PEA RISOTTO | RISOTTO RECIPES | VEGETARIAN | SBS …
From sbs.com.au
Cuisine AustralianServings 4
FENNEL RISOTTO | RICE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
RISOTTO WITH FENNEL, PEAS, AND SHRIMP RECIPE | EAT …
From eatsmarter.com
FENNEL AND SAUSAGE RISOTTO RECIPE - GRACE PARISI - FOOD …
From foodandwine.com
VEGAN RISOTTO RECIPE | OLIVEMAGAZINE
From olivemagazine.com
FENNEL PEA RISOTTO | CANADIAN LIVING
From canadianliving.com
LEMONY RISOTTO WITH FENNEL AND PARMESAN RECIPE | BON …
From bonappetit.com
4/5 (5)Servings 2
INA GARTEN'S FRESH CRAB AND PEA RISOTTO | BAREFOOT CONTESSA | FOOD ...
From youtube.com
SAFFRON RISOTTO WITH PEAS AND FENNEL RECIPE | EAT SMARTER USA
From eatsmarter.com
INA GARTEN'S FRESH CRAB AND PEA RISOTTO | BAREFOOT CONTESSA | FOOD ...
From foodiebadge.com
FENNEL DAUPHINOISE | DAUPHINOISE POTATOES RECIPE - DELISH
From delish.com
VEGAN FARRO RISOTTO WITH FENNEL, PEAS AND GREENS - PREVENTION
From prevention.com
EASY LOBSTER AND AVOCADO RISOTTO WITH FENNEL AND PEAS
From avocadosfrommexico.ca
SWEET PEA & FENNEL RISOTTO - SABRINAJOATTO.COM
From sabrinajoatto.com
SIMPLE LEEK & PEA RISOTTO RECIPE RECIPE | HELLOFRESH
From hellofresh.ca
SALMON RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
BEST RISOTTO RECIPES TO COOK AT HOME | DAILY TELEGRAPH
From dailytelegraph.com.au
FENNEL, GREEN PEAS, GREEN GARLIC RISOTTO - JAM LAB
From thejamlab.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love