This creamy risotto brings together the sweetness of peas, the delicate aroma of fennel and the freshness of mint. It’s rounded out with Grana Padano and a touch of anise for an unexpected depth of flavor. Ideal as a light main course or an elegant side dish.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: Fennel and mint are gently refreshing and support digestion.
Ingredients
- Red onion – 200 g
- Celery stalks – 150 g
- Fennel bulb – 200 g
- Arborio rice – 800 g
- White wine (dry) – 200 ml
- Butter – 120 g
- Olive oil – 60 ml
- Frozen peas – 500 g
- Grana Padano (grated) – 200 g
- Vegetable stock – about 3.5–4 l
- Salt – about 20 g (to taste)
- Ground black pepper – 2 g
- Ground anise – 1 g
- Ground fennel – 1 g
- Fresh mint – 15 g
Method
Base
- In the olive oil and half the butter, sauté the finely chopped onion, celery and fennel until translucent. Add the arborio rice and stir for 2–3 minutes, until it's coated in fat and turns slightly white.
Wine and cooking
- Pour in the white wine and let the alcohol evaporate. Gradually add the hot vegetable stock – each time just enough to keep the rice submerged. Stir throughout cooking (about 18–20 minutes).
Peas and seasoning
- After 10 minutes, add the frozen peas and ground spices and keep cooking. When the rice is al dente and the risotto creamy, take it off the heat and stir in the remaining butter, the grated Grana Padano and the chopped mint.
Serving
Serve hot, garnished with a mint leaf and, if you like, parmesan shavings. The risotto is also excellent with grilled vegetables or a baked fish fillet.
Key ingredients
- Basmati rice
- Aromatic long-grain rice with a lower GI; a light side.
- Grana Padano cheese
- A hard aged cheese; concentrated umami and calcium.
- Butter
- Milk fat; carries flavour and rounds things off.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Ghee (clarified butter)
- Clarified butter without milk proteins; in Ayurveda a carrier of spices and 'agni'.
- Peas
- Plant protein, fibre and vitamin C; fresh and sweet.
Why it’s good for the body
- Peas are a source of plant protein, vitamin K and fiber.
- Fennel and anise support digestion and have a gentle detoxifying effect.
- Mint is refreshing and eases digestive discomfort.
- Arborio rice is naturally gluten-free, filling and easy to digest.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- For a milder flavor, you can use ghee.
- For a vegan version, replace the butter and cheese with plant-based alternatives.
- The stock must always be hot while cooking the risotto to keep the right consistency.