Risotto with Fennel and Peas

Risotto with Fennel and Peas (Adapted from Eating Well)

2 large carrots, peeled and sliced into 1/4" rounds
5-6 cups chicken broth
2 teaspoons extra-virgin olive oil
2 cups chopped fennel bulb
1 medium onion, chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1 cup fresh grated Parmesan cheese
2 tablespoons Pernod

In a medium saucepan of boiling water, blanch carrots until just tender - about 2 minutes. Drain well and set aside.

In a medium saucepan, add broth and heat until simmering, but not boiling - keep warm.

In a Dutch oven, heat oil over medium to medium-low. Add fennel and onions - cook until softened, 7 to 10 minutes. Stir in rice and let cook until the rice begins to turn translucent - about 1 minute. Pour in wine and let cook, stirring constantly, until most of the liquid has evaporated. Add 1/2 cup of the warm chicken broth and cook, stirring constantly, until most of the liquid has been absorbed - about 3 to 5 minutes.. Continue adding the broth, 1/2 cup at a time, until the rice is just tender and the mixture is creamy, about 15 minutes. Be sure to stir constantly or as often as you can. Stir in peas and the cooked carrots. Add cheese and Pernod - stir until thoroughly combined. Season to taste with salt and pepper.

Makes 4-6 servings.

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