28 April 2009

Spring Vegetable Risotto

One bulb fennel cubed, one head green onions diced, one leek minced, 2 cloves garlic minced, one cup arborio rice (or barley if you forget to buy rice like I did,) vegetable stock, olive oil, 2 oz. goat cheese, fresh herbs, 1 cup frozen or fresh peas.

sautee fennel, onion, leek and garlic until softened.  add rice and toast lightly until covered in oil.  add vegetable stock and simmer until absorbed, stirring frequently.  mix in goat cheese, herbs and peas and serve.

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