Fennel, Pea and Parmesan Risotto

, from Issue #32. September, 2015
Photography by Manja Wachsmuth.
Fennel, Pea and Parmesan Risotto

A delicious cheesy risotto mixed with peas and fennel for the perfect dinner recipe.

Serves: 4


5 cups chicken or vegetable stock
2 tablespoons olive oil
knob of butter
1 onion, finely chopped
1 fennel bulb, thinly sliced, fronds reserved
2 cloves garlic, crushed
1 tablespoon chopped thyme
1½ cups risotto rice
½ cup vermouth or white wine

To finish
knob of butter
¼ cup freshly grated Parmesan cheese
1 cup baby peas, cooked
½ cup mascarpone
4 slices prosciutto, optional


Put the stock in a saucepan, heat and keep warm.

Melt the butter with the olive oil in a saucepan over a medium heat. Add the onion, fennel, garlic and thyme with a good pinch of salt, cover and cook until the vegetables are soft but not coloured.

Add the rice, stirring well to coat each grain in the oil. Cook for another minute until the rice is warm (toasted).

Add the wine and stir until most of the liquid has been absorbed.

Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency, about
20 minutes, add the butter, Parmesan cheese and the peas and stir to combine. Season.

To serve: Place the risotto in warm shallow plates. Top with spoonfuls of mascarpone and drape with a slice of prosciutto if using. Grind over a little freshly ground pepper and a drizzle of good olive oil. Serve immediately.