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  • Writer's pictureSabrina Jo Atto Myrick

Sweet Pea & Fennel Risotto

Looking for a healthy tasty side dish? Try this brilliant spin on rice, it promises to excite your taste buds. This serves as a cooling side dish for Pitta types – Great with some roasted or steamed veggies; or some roasted chicken.


2 tbs Ghee (Vegan – Replace with Olive/Sunflower Oil)

2 tsp Extra Virgin Olive Oil

1 Garlic Clove

½ Large Onion Chopped

¾ Cup Fennel Chopped

¾ Cup Celery Chopped

10 oz Bag English Peas (cook peas before using for 3-4 min, steam in double broiler)

1 Cup Arborio Rice

½ Cup White Wine

3 Cups Vegetable or Chicken Stock

1 tsp Turmeric

¾ tsp Dried Mint

½ cup Fresh Dill Chopped

½ tsp Black Pepper

To taste Salt

1 Cup Parmesan (Vegan - skip ingredient or use nutritional yeast)


1.Sautee garlic, onion, fennel and celery in the oil and ghee for about 4-5 minutes

2.Stir in turmeric, black pepper, and mint

3.Add in the Risotto cook for about 2 minutes, until the edges begin to look transparent

4.Stir in the white wine, let it absorb then

5.Add 1 cup of veggie or chicken stock at a time, let stock absorb before adding the next cup, use up all three cups of Stock

6.Stir in fresh dill

7.Taste add salt or pepper if desired


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