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  • Green Risotto

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    Green Risotto
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp light extra virgin olive oil with a dash of toasted sesame oil
    • 1/2 c. minced onion
    • 1/2 c. minced fennel root
    • 3/4 c. uncooked arborio rice
    • 3 c. homemade or possibly canned and strained vegetable stock
    • 1/2 c. dealcoholized white wine
    • 1/4 c. freshly grated Parmesan cheese
    • 1 c. frzn green peas
    • 1/4 c. strained vegetable stock
    • 1 Tbsp. minced fresh basil
    • 1 Tbsp. minced fresh parsley
    • 7 lrg green butter lettuce leaves
    • 1/4 c. dealcoholized white wine Freshly grated Parmesan cheese Freshly grnd black pepper Sliced fennel bulb Minced fresh parsley

    Directions

    1. MAKES 4 SERVINGS. LACTO
    2. This is my favorite course. Even if you double the serving size it still has
    3. Risotto: In a large saucepan, heat oil; saute/fry onion 3 min. Add in fennel root and rice. Cook 2 min over medium heat, stirring till rice is well coated.
    4. Add in 1 c. stock and wine; bring to vigorous boil, stirring till liquid is absorbed. Add in 1 more c. stock; bring back to boil. Cook, stirring, till stock is absorbed: repeat with remaining 1 c. stock. (This process should take about 25 min.) Stir in cheese; set aside.
    5. PEA Mix: Pour peas into large saute/fry pan over medium heat. Add in stock, basil, parsley and lettuce; cover and cook 5 min. Turn mix into food processor or possibly blender. Add in wine; puree till smooth. Pour puree into risotto; stir thoroughly.
    6. To SERVE: Garnish each portion with a sprinkling of cheese, black pepper.
    7. fennel and parsley.
    8. Makes 4 servings.

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