Fennel Pea Risotto

• 1 cup arborio rice
• 1 cup frozen or fresh peas
• 1 cup large fennel bulb, diced
• 1 1/4 cups vegetable broth
• 1/4 cup dry white wine or 1/4 cup vegetable broth
• 1/4 cup parmesan cheese, grated
• 1 onion, finely diced
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 1 pinch saffron thread
• 1 garlic clove, minced
• 1/4 teaspoon salt

1. in a small sauce pan bring broth and 1 1/2 cups of water to boil, add saffron, reduce heat and keep warm.
2. in large sauce pan, heat oil over medium heat, and cook onion, fennel, garlic, salt, stirring until softened.
3. add rice, stirring to toast grains.
4. add wine, cook stirring until no liquid remains.
5. 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.
6. stir in peas, and remaining broth, cook until peas are tender.
7. stir in cheese and parsley.
8. mix and serve.

arborio rice, peas, fennel bulb, vegetable broth, white wine, parmesan cheese, onion, extra virgin olive oil, fresh parsley, saffron thread, garlic, salt

Taken from www.food.com/recipe/fennel-pea-risotto-360690 (may not work)