Not only are peas delicious, they are full of protein and fiber and the plants themselves fix nitrogen back into the soil. Fennel is loaded with Vitamin C and is great for facilitating digestion.
This dish was adapted from Homegrown Provisions and could easily have lightly cooked greens incorporated into it for additional flair.
2 tbsp olive oil
1 white onion, diced
1 fennel bulb, diced
1 1/2 cups Sugar Snap peas,
1 1/2 cups Arborio rice
5 cups vegetable stock (warmed)
1/2 cup white wine
juice of 1 Meyer lemon
1 1/4 tsp salt
fennel fronds for topping
In a large pot, heat 2 tbsp of olive oil over medium heat.
Add the diced onion and fennel plus 1/4 tsp of salt.
Cook for 7 minutes or so, or until vegetables are softened.
Stir rice into the onion/fennel/pea mixture for 1 minute.
Add the wine and let it cook for a minute or two.
Add the stock, 1 cup at a time to the rice. Stir frequently. When the stock has been absorbed, and another cup until all of the stock is gone and the rice is creamy and of a good consistency (about 20 minutes or so).
Add Sugar Snap Peas and cook for a few more minutes, until peas are bright green. If you prefer to eat them less crunchy, add sooner.
Remove from heat, add the lemon juice and remaining salt.
Stir and let sit for a few minutes.
Spoon risotto into shallow bowls.
Top risotto with fennel fronds and a drizzle or two of olive oil if you’d like, plus more squeezes of Meyer lemon.