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.
—Gastography
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Ingredients
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1 cup
arborio rice
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1 cup
leftover pea dumpling filling
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2 cups
vegetable stock
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1/2
bulb fennel, chopped
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1 tablespoon
olive oil
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1/2 cup
white wine
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1 teaspoon
lemon thyme, chopped
Directions
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Heat the oil in a medium pot over medium heat. Add the fennel and cook until starting to brown around the edges.
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Add the rice, stir well and cook 2-3 minutes.
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Add the wine and cook until mostly absorbed.
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Add the stock, half a cup at a time, until the rice stops absorbing liquid. Stir frequently. This should take 20-25 minutes.
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When the rice is finished, stir in the pea purée and thyme.
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Pea Dumpling Filling: http://gastography.com/2012/05/25/party-dumplings-3-ways/
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