Risotto takes some time to cook, but when the end result is a creamy and flavourful entrée, all that stirring is worth it. This vegetable risotto gets its flavour from fresh fennel, white wine and plenty of cheese.

Yield: Serves 4.



  • 3 cups chicken broth
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp finely chopped onion
  • 1 cup diced fennel
  • 1 clove garlic, finely chopped
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup shredded smoked Gouda cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup frozen green peas, thawed
  • 2 tbsp finely chopped green onion
  • 2 tbsp chopped fresh parsley
  • 1 tbsp fresh lemon juice
  • 1/2 tsp grated lemon peel
  • 1/4 cup whipping cream


  1. Heat broth to simmering; keep warm.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and sauté for 2 minutes. Add fennel and garlic; sauté for 2 minutes. Add rice and sauté for 2 minutes. Stir in wine and cook, stirring, until wine is almost absorbed.
  3. Add 1 cup hot broth to rice mixture; cook, stirring frequently, until almost all of liquid is absorbed. Add remaining 2 cups hot broth, 1/2 cup at a time, cooking and stirring constantly until mixture is creamy, rice is tender and most of liquid is absorbed, about 20 - 25 minutes. Remove from heat.
  4. Stir in Gouda, mozzarella, peas, green onions, parsley, lemon juice and lemon peel, stirring until cheese is melted.
  5. Stir in whipping cream. Serve immediately.
Nutritional analysis per serving:

366 calories, 15.1 g fat, 13.9 g protein, 40.6 g carbohydrate, 3.3 g fibre, 628 mg sodium