CREAMY FENNEL RISOTTO

Ingredients

• 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

Directions

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.