Risotto With Asparagus, Fennel, And Leeks

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* Exported from MasterCook *

 

Risotto With Asparagus, Fennel, And Leeks

 

Recipe By : www.startribune.com 4/00

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups fat-free less-sodium broth

1 tablespoon olive oil

2 cups leeks -- thinly sliced

(about 2 large)

3/4 cup thinly sliced fennel bulb

(about 1 small bulb)

1 1/2 cups uncooked Arborio rice

OR other short-grain rice

1/4 cup dry white wine

1 1/2 cups asparagus

cut diagonally ( 1/2 inch)

1/2 teaspoon chopped fresh rosemary

OR 1/8 tsp. dried rosemary

1/8 teaspoon black pepper

1/4 cup freshly grated Parmesan cheese -- (1 oz.)

 

Serves 6.

 

Risotto primavera is popular throughout Italy, Venice in

particular. Fennel, asparagus and leeks -- all harbingers of spring --

team up in this creamy rice dish.

 

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over

low heat.

 

Heat the olive oil in a large saucepan over medium-high heat; add the leeks

and fennel, and saute for 5 minutes or until tender. Add the rice, and

cook for 1 minute, stirring constantly. Stir in the wine, and cook for 1

minute or until the liquid is nearly absorbed, stirring constantly. Stir

in 1 cup of the hot broth, and cook until the liquid is nearly absorbed,

stirring constantly. Add the asparagus, rosemary, black pepper, and add

remaining broth, 1/2 cup at a time, stirring constantly until each portion

of the broth is absorbed before adding the next (about 15 minutes

total). Stir in grated cheese.

 

Nutrition information per serving:

 

Calories 267, Carbohydrates 48 g, Protein 9 g, Fat 4 g, including sat. fat

1 g, Cholesterol 3 mg, Sodium 486 mg, Calcium 98 mg, Dietary fiber 2 g.

 

 

 

 

 

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