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
PEA RISOTTO
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 1h
Yield Serves 4 or 6 as a starter
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
- Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
- Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.91 milligram of sodium
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 & 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
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
FRESH CRAB AND PEA RISOTTO
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the stock in a medium saucepan and keep it simmering over low heat.
- In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
- When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.
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- Heat oil in a Dutch oven or other wide saucepan over low heat. Add fennel and onions; cook, stirring occasionally, until softened, 7 to 10 minutes. Add rice and stir for 1 minute to coat grains. Add wine and cook, stirring frequently with a wooden spoon, until most of the liquid has evaporated, about 3 minutes. Add 1/2 cup chicken broth and cook, stirring frequently, until most of the liquid has been absorbed, 3 to 5 minutes. Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy, about 15 minutes. Add peas and the cooked carrots. Stir in cheese and Pernod, if using. Season with salt and pepper and serve immediately.
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