ww - risotto with artichokes and leeks

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fyi - 4 main types of rice used for risotto

http://www.arborfood.com/dining-in/gourmet-details/rice.shtml

 

 

 

 

* Exported from MasterCook *

 

Risotto With Artichokes And Leeks

 

Recipe By :Versatile Vegetarian by Weight Watchers

Serving Size : 4 Preparation Time :0:00

Categories : Versatile Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

4 cups Vegetable Broth

20 ounces oil-free artichoke hearts -- canned

OR two boxed frozen packages, thawed

approximate weight

1 tablespoon olive oil -- plus

1 teaspoon olive oil

2 leeks -- cleaned

and thinly sliced

1 cup Arborio rice

1/3 cup grated Parmesan cheese

1 teaspoon minced rosemary

 

In a medium saucepan, bring the broth to a boil. Reduce the heat and simmer. Cut

the artichoke hearts into quarters; set aside.

 

In a medium nonstick saucepan, heat the oil. Add the leeks; cook, stirring as

needed, until softened, about 5 minutes. Add the rice; cook, stirring to coat,

about 1 minute.

 

Add 1 cup of the broth; cook, stirring, until the broth is absorbed. Add 1/2 cup

of the broth; cook, stirring, until the broth is absorbed. Continue adding

broth, 1/2 cup at a time, stirring while the broth is absorbed, until the rice

is just tender; add the artichokes with the last addition of broth. The total

cooking time should be about 25-30 minutes. Stir in the cheese and rosemary;

serve at once.

 

SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.

 

PER SERVING: 366 Calories, 8 g Total Fat, 2 g Saturated Fat, 5 mg Cholesterol,

287 mg Sodium, 65 g Total Carbohydrate, 2 g Dietary Fiber, 12 g Protein, 141 mg

Calcium .

 

>Recipe from Weight Watchers Versatile Vegetarian

 

>MasterCook recipe edited for you by Pat Hanneman (Kitpath) 98Feb

 

Notes: Ww says: " The tricks to making creamy risotto are to keep the rice

cooking at a low boil and to stir with a flat-edged wooden spatula so that you

can get into the edge of the pot to keep the rice moving. "

 

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

 

Per Serving (excluding unknown items): 426 Calories; 10g Fat (22.3% calories

from fat); 13g Protein; 70g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol;

1767mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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