Risotto with Fennel & Peas

From EatingWell: May/June 1993 — Subscribe Now!

Two methods are included here for this subtly flavored risotto. For the conventional method, chicken broth is added a little at a time and the rice is stirred between additions. The microwave technique does not need constant stirring. It also uses less chicken stock because there is less evaporation during cooking.

Risotto with Fennel & Peas Recipe

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