Fennel Leek and Pea Risotto

I made this risotto for Easter dinner and served it with my Balsamic Marinated Lamb Chops.  It just seemed very Springy so I thought it was appropriate for Easter.  I'm a huge fan of fennel and leeks but not so much of peas.  But, this dish really needed some color and texture and the peas were perfect.  I bought frozen petite peas and they kept their texture instead of turning mushy. 

If you haven't worked with leeks before, here's a hint:  Wash them, slice them in half lengthwise, wash again, slice them into pieces, and wash yet again!  They are dirty, dirty, dirty. 

Save some of the fennel fronds as a garnish.  Throw the rest of them in the freezer and put in your next batch of stock.

1 T. butter

2 T. olive oil

3 leeks, about 3 cups sliced*

1 fennel bulb, about 2 cups sliced (reserve fronds)

4 cups stock, heated (I use homemade)

1 cup frozen petite peas

1 cup Arborio rice

½ cup dry white wine

¼ cup fresh grated Parmesan

Juice of half lemon

Salt and pepper

Heat the butter and olive oil in a heavy Dutch oven or other heavy skillet.  Add the leeks and fennel and sauté until soft, about 10 minutes.  Season with salt.  Meanwhile, heat your stock and keep it simmering on the stove.

Add the rice to the leek mixture and stir well.  Cook for about 2 minutes and keep stirring.  Do not brown the rice; you are just releasing the starches.  Add the wine and cook until liquid is absorbed.  Add a ladle or two of stock into the rice mixture.  Simmer until the rice has absorbed the liquid, stirring often.  Keep doing this until all of your stock is gone, or until the rice is done.  Taste the rice.  It should be soft but still have a bit of a bite.  You should add the frozen peas after you have been cooking the risotto for about 15-20 minutes. 

Finish the risotto with the Parmesan and lemon juice and garnish with chopped fennel frond.  Season with salt and pepper, if necessary.   

*You only use the white and light green part of the leek.  Discard the tough dark green leaves.