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Thinly slice fennel. Mince garlic. Chop and drain tomato. Thaw peas, if using frozen. Cut goat cheese into
several pieces.
Put broth in a pot and bring to a boil. Reduce heat to low, cover, and simmer.
Heat the oil in separate pot over medium heat. Add fennel, garlic, and rice. Cook for 5 minutes, stirring continuously.
Begin adding broth 1/2 cup at a time, stirring continuously, for 20 minutes or until the broth is absorbed and the risotto begins to get creamy.
Stir in the mint or basil, peas, tomato, and goat cheese. Cook for 2 minutes. Remove from heat and serve.
Makes 4 servings.
364 calories per serving