On the Menu: Spring Green Risotto

Looking for a quick weeknight meal? Try our spring green risotto recipe!
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2 tablespoons olive oil
1 small onion, sliced thin
1 small red onion, sliced thin
1 fennel bulb, sliced thin
1 cup arborio rice
1/2 cup white wine
4-6 cups chicken or vegetable broth
1 cup chopped sugar snap peas
2 tablespoons fresh marjoram, de-stemmed
1 tablespoon fresh dill, chopped
1 lemon, zest and juice
1/4 cup parmesan cheese, grated
Sea salt to taste
Freshly ground pepper

Olive oil
Red onion, 1
Small onion, 1
Fennel, 1 bulb
Arborio Rice, 1 cup
White Wine, 1/2 cup
Chicken or Vegetable Broth, 4-6 cups
Sugar Snap Peas, 1/4lb.
Fresh Marjoram, less than 1 oz.
Fresh Dill, less than 1 oz.
Lemon, 1
Parmesan Cheese, 1/4 cup
Sea Salt
Freshly Ground Pepper

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