Saffron Risotto with Peas and Fennel

Peel onions and garlic and chop finely. Melt 40 grams (approximately 1.5 ounces) butter in a pan and saute onions, garlic and rice until soft. Add white wine and bring to a boil. Gradually add half of broth and boil in an uncovered pan while stirring. Add saffron and stir. Add broth as needed and simmer for 20-25 minutes. Add peas and simmer for another few minutes.

Rinse fennel bulbs (set aside greens), trim and cut into strips. Cook in a pot of boiling lightly salted water with a little lemon juice until al dente. Drain fennel.