Fennel and sage risotto
Delightful fennel and sage risotto in just 40 minutes! Perfect for a quick and healthy dinner.
Ingredients
- 2 cup (500ml) vegetable stock cooking-oil spray
- 1 (200g) small fennel bulb, sliced thinly
- 1 (80g) small brown onion, chopped finely
- 1 clove garlic, crushed
- 1/2 cup (100g) arborio rice
- 1 cup (85g) coarsely chopped broccoli
- 1 cup (120g) frozen peas
- 1 tablespoon fresh sage, finely shredded
- 1 tablespoon finely grated parmesan
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