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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan bring broth to boiling; reduce heat. Cover and keep warm.
In a Dutch oven melt butter over medium heat. Add shallots, garlic and fennel seeds; cook about 4 minutes or until tender. Stir in rice. Cook and stir for 2 to 3 minutes or until rice begins to brown.
Slowly add 1 cup of the chicken broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add 2 more cups of broth, 1 cup at a time, stirring constantly until the liquid is absorbed. Stir in fresh peas (if using). Add remaining broth, 1 cup at a time, stirring constantly until the broth has been absorbed. (This should take 15 to 20 minutes.)
Stir in frozen peas (if using), cheese, proscuitto, lemon peel and pepper. Top servings with almonds.