Risotto with peas, fennel and sage

This is an adaptation of a Linda McCartney recipe I used to make with asparagus (from Linda McCartney's World of Vegetarian Cookery).

Risotto with peas, fennel and sage
(Serves 4)

Two thirds of a box of aborri risotto rice (sorry, I should measure these things)
1 large onion
2 cloves of garlic
a bag of fresh peas in their pods
two small fennel bulbs
olive oil or butter
1 pint + of vegetable stock
1 glass of white wine
rind and juice of a small lemon
two sprigs of fresh sage
around 25g of Gorgonzola
shavings of parmesan (to serve)
salt and pepper to taste

Shell the peas and put aside (you can also use frozen if easier).

Finly slice the fennel and place in a roasting pan with a little olive oil and pepper. 

Sliced fennel

Roast on a medium to high heat until soft and beginning to brown.  Remove from heat and allow to cool slightly.  Chop finely and put aside. 

Finely chop the onion and place in a pan with a tablespoon of mild olive oil or butter.   Cover and sweat until starting to become soft.  Add the chopped cloves of garlic.  Add the rice and stir until rice is coated with oil.  Put onto a higher heat and pour in the stock and stir rapidly until absorbed.  Add another dash of water and stir again until absorbed.  Repeat the process until the rices begins to swell.  Add the wine, rind and juice of the lemon, chopped fennel and the finely chopped sprigs of sage.  Continue to stir and add more water until the rice is almost cooked.  Add the peas and stir in, cooking the rice for the final five minutes until all melding together and quite soft.  Season with salt and pepper.

Take off the heat, add a few cubes of Gorgonzola and/or Parmesan and serve.  

The finished risotto