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Author Notes: This dinner comes together in about half an hour – perfect for a fulfilling and rather healthy weekday comfort food dish. I served this risotto with meatballs made from leftover chicken dumpling filling.
cup arborio rice
cup leftover pea dumpling filling
cups vegetable stock
bulb fennel, chopped
tablespoon olive oil
cup white wine
teaspoon lemon thyme, chopped
- Heat the oil in a medium pot over medium heat. Add the fennel and cook until starting to brown around the edges.
- Add the rice, stir well and cook 2-3 minutes.
- Add the wine and cook until mostly absorbed.
- Add the stock, half a cup at a time, until the rice stops absorbing liquid. Stir frequently. This should take 20-25 minutes.
- When the rice is finished, stir in the pea purée and thyme.
- Pea Dumpling Filling: http://gastography.com/2012/05/25/party-dumplings-3-ways/