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Sweet Pea & Fennel Risotto

July 12, 2017


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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