Instructions: MAKES 4 SERVINGS. LACTO

This is my favorite course. Even if you double the serving size it still has

Risotto: In a large saucepan, heat oil; saute onion 3 minutes. Add fennel root and rice. Cook 2 minutes over medium heat, stirring until rice is well coated.

Add 1 cup stock and wine; bring to vigorous boil, stirring until liquid is absorbed. Add 1 more cup stock; bring back to boil. Cook, stirring, until stock is absorbed: repeat with remaining 1 cup stock. (This process should take about 25 minutes.) Stir in cheese; set aside.

PEA MIXTURE: Pour peas into large saute pan over medium heat. Add stock, basil, parsley and lettuce; cover and cook 5 minutes. Turn mixture into food processor or blender. Add wine; puree until smooth. Pour puree into risotto; stir thoroughly.

To SERVE: Garnish each portion with a sprinkling of cheese, black pepper.

fennel and parsley.

Makes 4 servings.

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