Pea and Fennel Risotto

Photo by: David Edgecomb

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.