Risotta with Fennel and Peas

Ingredients

• 1 cup Arborio rice2 medium to large onions, coarsely chopped1 medium to large fennel bulb, chopped 1½ cups peas¼ cups fresh Italian basil, finely chopped½ cup dry white wine6 cups stock½ cup Romano cheese2 tbsp butter or yogurt butter¼ cup fresh parsley, finely diced!/4 cup grated parmigiano-reggiano

Method

1. Simmer stock, basil and fennel scraps in a large sauce pan.
2. Sauté onions and fennel covered for 10 minutes until they soften. Put in a bowl.
3. Sauté the Italian Arborio rice until coated, then add onions and fennel back in.
4. Add the wine and cook until it reduces by 3/4.
5. Keep adding a ladle or two of the simmering stock to keep rice covered and stir.
6. Add peas and let liquid level reduce by half.
7. When rice is tender, stir in cheese and butter, then cook until liquid is absorbed.
8. Let it stand for about 5-7 minutes, then serve, topped with grated cheese and parsley.