Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Carrots, peeled 1 1/2 c Arborio rice
Cut into 1/4" thick slices 1/2 c Dry white wine
5 c (to 6 cups) chicken stock 1 c Frozen peas, thawed
2 ts Olive oil 1 c Grated Parmesan cheese
1 Fennel bulb, trimmed 2 tb Pernod (opt)
Cored and chopped (2 cups) Salt and pepper to taste
1 Onion(s), chopped

In a microwave-safe dish, combine carrots with 2 tbs water. Cover with
vented plastic wrap and microwave on HIGH for 2-3 min, or until just
tender. Drain and set aside. In a 4-cup glass measuring cup,
microwave 3 3/4 cups stock and wine on HIGH for 5-6 min, or until
simmering. Set aside.

In a 3-quart, microwave-safe casserole, stir together oil, fennel, and
onions. Microwave, uncovered, on HIGH for 5-6 min, or until
vegetables have softened, stirring once. Add rice, stir to coat the
grains. Pour in the chicken stock mixture, cover with lid or vented
plastic wrap, and microwave on HIGH for 5-6 min, or until boiling.
Microwave on MeDIUM (50% power) for 15-17 min, or until the rice is
just tender and the mixture is creamy, rotating once if necessary.
Add peas and the reserved carrots. Let stand, covered, for 5 min.
Stir in cheese and Pernod. Season with salt and pepper to taste and
serve.

eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 121

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