The markets are flourishing with spring produce – the likes of fennel, fresh pea pods, green onions, green garlic, leeks, asparagus – think all green vegetables! I am loving the different shades of green that spring vegetables bring to the table.
How is fennel used?
I love fennel. Raw fennel is usually added to salads with citrus, since citrus and fennel is a classic combination. Fennel in the cooked form when added to pastas add a nice bite to the pasta.
I am also adding green garlic, wherever I can replace garlic pods, thus giving the dish so much fresh flavor, and color as well.
How to grow your own green garlic?
The smell of green garlic is unlike no other. They are easy to grow as well. Plant a few garlic pods separately in a pot, water them regularly, and you will see green garlic sprouting in a few weeks. The stalks take about 2-3 months to fully grow and mature, but I think it’s worth the wait!
What kind of rice is used in Fennel Green Peas Green Garlic Risotto?
Taken from Wikipedia, Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy. When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher amylopectin starch content.
I usually purchase this Arborio rice from Amazon. I buy the pack of 6, since my kids love risotto, and I usually make extra so that they can take it in their lunch boxes as well. Sometimes the extras become Arancini, which is essentially a fried risotto ball, and so very tasty!
There is a recipe for a Spiced Potato Arancini in my cookbook – Mumbai Modern, and it’s a recipe that has been so well received.
How to cut a fennel?
Fennel is essentially a part of the carrot family. It tastes mildly licorice, and is really flavorful. It consists of a fennel bulb, green stalks, and fennel fronds towards the top of the vegetable. It is not considered a root vegetable as it does not grow underground.
It can be tricky to cut fennel. Usually, I cut off the fronds first. The bulb is cut into half and then quarters. Be sure to wash the quarters well under warm water to remove any mud remains. I thinly slice the quarters, horizontally to form thinly sliced fennel. The stems are thinly sliced too. The fronds make great decoration accents on the final product.
How to cook the Fennel Green Peas Green Garlic Risotto?
Risotto is not that hard to cook. The trick is not to soften the rice all the way, until it is too mushy. You have to gauge and test to understand when to stop cooking the rice.
The fennel and garlic is first cooked together in olive oil to bring out the flavors and aromas of the spring vegetables. Next we saute the arborio rice in the oil, until they are translucent. This step is almost to crisp up the rice, and cook it in oil before we start adding the wine and the vegetable stock.
Do we really need to use white wine in the risotto?
The white wine adds flavor to the final product. It is also used for deglazing the pan with the brown bits off the bottom of the pan. You can omit the white wine if you do not have any or you do not want to open a bottle.
How to use the vegetable stock in making the risotto?
I usually use unsalted vegetable stock, but if you do not find it, be sure to taste the salt in the risotto and add as necessary. The stock is warmed before adding it in increments to the risotto. The idea is to cook off the liquid, which helps slowly soften the rice, before adding more. The peas are added in, so that they soften as the risotto is cooking.
Parmesan cheese and butter give it the silky and creamy texture. Basil leaves provide the added freshness to the final dish.
Make this risotto as a weeknight meal. It comes together quickly and will be a family favorite.
Other weeknight meal recipes that are great:
Happy Spring! If you do make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Fennel Green Peas Green Garlic Risotto
Ingredients:
- ¼ cup olive oil
- ½ cup medium yellow or white onion, finely diced
- ½ cup green garlic, finely diced
- 1 fennel, washed thoroughly, sliced in half and chopped into small pieces
- 1 cup green peas
- 2 teaspoons table salt
- 2 teaspoons coarsely ground fresh black pepper
- 1 cup arborio rice
- ½ cup white wine
- 2 cups vegetable stock (low sodium)
- 2 cups water
- 2 tablespoons unsalted butter
- 1 cup freshly grated parmesan
- Zest of 1 lemon
- 10–12 basil leaves, finely chopped
Garnish:
- Freshly ground parmesan
- Fennel fronds
Get Recipe Ingredients
Method:
- In a large 12 inch skillet, on medium-high heat, add the olive oil.
- On another gas stove, add the stock and water in a saucepan, on medium-low heat. Keep it on for the entire risotto cooking process.
- Add the onions, and saute for 3-4 minutes until translucent, reduced and soft.
- Next add the green garlic, fennel, salt and pepper and saute for about 5 minutes until reduced and soft.
- Add the arborio rice. Sauté the rice with the spatula for atleast 5 minutes until the rice looks translucent.
- Next add the white wine and keep stirring until the wine disappears.
- Add ½ cup of broth at a time, and keep stirring until the water is absorbed by the rice. Repeat the process, until all the broth has been used. This process takes about 20 minutes. The rice should be al dente, meaning there should be a slight bite to it when you taste it. It should not be mushy(which means you overcooked it!). Add the fresh basil and parmesan cheese, and mix well.
- Plate the risotto into the bowls. Garnish with more parmesan and fennel fronds. Serve.
Note:
- Leftovers can be kept in an airtight container in the fridge for upto a day. Reheat in the microwave for a minute or so to warm up.
- Leftovers can also be made into arancini or fried risotto balls and served with a garlic aioli.
Notes
- What rice do I use to make risotto?
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- You start with arborio rice, which is a starchy rice that comes from Italy. I get the arborio rice from Amazon, linked here
- What kind of saffron is used in the risotto?
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- I get my saffron from the Indian store since I trust the store to carry good saffron.
- What do I do with leftover risotto?
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- Leftover risotto goes into the kid’s lunch boxes or it is used to make arancini.
- What is arancini?
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- Arancini is made with leftover risotto that sits in the fridge for a day. They are shaped into little balls, covered with beaten egg, and panko bread crumbs and fried to perfection! You can add a bit of mozzarella cheese in between but it is not necessary. I love serving the arancini with a calabrian chilli mayo.
