Women Cooking Recipes

Serves 4
Prep time: 10 min
Cook time: 25 min

4 cups vegetable or chicken broth
1 basket small pearl onions or 16ounce bag frozen pearl onions, thawed (about 2 1/2 cups) 1 tablespoon olive oil
1 bulb fennel, chopped
2 cloves garlic, minced
1 cup Arborio (short-grain) rice
1 cup fresh or frozen green peas, thawed
4 ounces soft goat cheese
4 tablespoons chopped fresh mint or basil
Salt and ground black pepper to taste

Pour chicken broth in a medium saucepan, set pan over medium-high heat and bring to a simmer.

Peel onions (unless you’re using frozen onions, which are already peeled), and add to simmering broth; simmer 5 minutes. Using a slotted spoon, remove onions from broth and set aside. Keep broth simmering.

Heat oil in a large saucepan over medium heat. Add fennel, garlic and rice. Cook 5 minutes, until rice is golden, stirring frequently. Add V. cup broth and simmer until liquid is absorbed, stirring frequently. Ad., remaining broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (risotto takes about 25 minutes to cook from the time the first liquid is added).

Add pearl onions, peas and goat cheese and cook 2 minutes, until cheese melts, stirring frequently. Remove from heat and stir in mint or basil. Season to taste with salt and pepper.

Nutrition Score per serving (2 cups):
388 calories
25% fat (10.8 q; 4.7 g saturated)
62% carbs (60 g)
13% protein (12.6 q)
5 q fiber
79 mg calcium